This is how we do potato salad. Greek style. No mayo, no mustard. I grew up thinking this was the only way people ate it. I remember the first time someone served me potato salad made from mayo and I thought it was a mistake!
This version is much healthier than making it with mayo. I bet once you try it, you’ll never go back!
2 lbs unpeeled potato medley (or any type of potatoes you like)
1 pint sweet grape tomatoes, cut in half
1 large cucumber, peeled and diced
¼ red onion, thinly sliced
2 tsp dried oregano
½ tsp garlic powder
1 tsp salt
½ tsp pepper
¾ cup red wine vinegar
¼ cup olive oil
Place potatoes in pot and fill with water (enough to cover potatoes). Bring to a boil. Cook 18-20 minutes or until fork can easily be inserted. Cool to room temperature before cutting.
Cut ends of zucchini and cut in half. Place steamer basket in ½ inch water inside pot. Put zucchini in steamer basket. Cover with lid and cook over high heat 5-10 minutes, or until fork can easily be inserted. Cool to room temperature before cutting.
Cut potatoes and zucchini into chunks. Place in bowl with other ingredients. Toss until evenly coated.