Light and Easy Greek Potato Salad

Recipe View 25 mins Place the red potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, approximately 20-25 minutes.

Recipe View 30 mins Drain the potatoes thoroughly and immediately transfer them to a bowl of ice water to stop the cooking process. This will help them retain their shape. Once cooled, about 10 minutes, drain again and chill in the freezer for 20 minutes for quick chilling.

Recipe View 5 mins Slice the potatoes into bite-sized chunks and place them in a large salad bowl. Add the finely chopped green onion and gently toss to combine.

Recipe View 3 mins In a separate small bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, garlic powder, onion powder, sea salt, black pepper, dried oregano, white sugar, crumbled dried rosemary, and a pinch of ground red pepper until well emulsified.

Recipe View 2 mins Pour the dressing over the potatoes and green onion, tossing gently to ensure all the potatoes are evenly coated. Taste and adjust seasonings as needed.

Recipe View 30 mins Serve immediately for a warm salad, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. This salad is delicious both warm and cold.