Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 pounds red-skinned potatoes; 1 small red onion, diced; 1 green onion bunch, chopped; 2/3 cups mayonnaise; 1/2 cup red wine vinegar; 1/2 cup olive oil; 2 teaspoons dried oregano; 1/2 head iceberg or romaine lettuce; 2 large tomatoes, cut into wedges; 1 large cucumber, peeled, sliced; 1 green bell pepper, cut crosswise into rings; 1/2 cup black or green olives (preferably imported)

Servings: persons

2 pounds red-skinned potatoes
1 small red onion, diced
1 green onion bunch, chopped
2/3 cups mayonnaise
1/2 cup red wine vinegar
1/2 cup olive oil
2 teaspoons dried oregano
1/2 head iceberg or romaine lettuce
2 large tomatoes, cut into wedges
1 large cucumber, peeled, sliced
1 green bell pepper, cut crosswise into rings
1/2 cup black or green olives (preferably imported)

1
Cook potatoes in boiling salted water until tender, about 20 minutes.
2
Drain, cool and dice potatoes (do not peel).
3
Combine potatoes and onions in large bowl.
4
Add mayonnaise and toss to coat.
5
Season with salt and pepper.
6
Whisk vinegar, oil and oregano to blend in small bowl.
7
Season dressing with salt and pepper.
8
(Potato mixture and dressing can be made 1 hour ahead.
9
Cover separately and let stand at room temperature.)
10
Arrange lettuce leaves on platter.
11
Mound potato mixture in center, then arrange tomatoes, cucumber, green pepper and olives decoratively around potatoes.
12
Pour dressing over and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds red-skinned potatoes, 1 small red onion, diced, 1 green onion bunch, chopped, 2/3 cups mayonnaise, and more.

Yes, Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad

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