Garlic Oil Potato Salad

I made this tonight and served it warm beside a simple meatloaf and this salad really stole the show. It has great flavor that just keeps improving with standing time. This is lighter in fat and calories than the heavy mayonnaise based salads.

MAKES: 6 servings

    2 lbs tiny Yukon Gold potatoes, scrubbed well
  • 1/3 cup garlic infused olive oil
  • 1/4 cup white wine vinegar
  • 1/2 cup chopped green onion
  • 1 medium red or orange bell pepper, diced
  • 3 oz fresh mushrooms, sliced
  • 1 garlic clove, minced (optional)
  • 1/4 teaspoon coarse ground black pepper

    1. Boil the potatoes in their jackets.
    2. When done (tender but still firm), as soon as you can handle them, cut them into quarters or slices as you prefer.
    3. While the potatoes are cooking, mix together all the rest of the ingredients.
    4. Place the cooked and cut potatoes in a bowl.
    5. Stir together the dressing (it will have settled) and pour over the hot potatoes.
    6. With a large spoon, toss the salad carefully to coat while leaving the potato skins intact.
    7. Best made early in the day and allowed to marinate for several hours.
    8. Serve it warm or at room temperature – can be warmed up in the microwave.


  • You may need to make some extra oil and vinegar mix. It just depends on how much it absorbed by the potatoes and mushrooms.
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    This entry was posted by by on Tuesday, February 23rd, 2010 at 1:08 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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