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This Greek potato salad is loaded with veggies and tossed in an oil and vinegar dressing, making it a healthier version to a classic favorite!
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1
zucchini
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2
summer squash
-
2
lbs
unpeeled Yukon Gold Potatoes
(or any type of potatoes you like)
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1
pint
sweet grape tomatoes,
cut in half
-
1
large cucumber,
peeled and diced
-
¼
red onion,
chopped
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2
green onions,
chopped
-
2
tsp
dried oregano
-
½
tsp
garlic powder
-
1
tsp
salt
-
½
tsp
pepper
-
¾
cup
red wine vinegar
-
¼
cup
olive oil
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Place potatoes in pot and fill with water (enough to cover potatoes). Bring to a boil.
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Cook 18-20 minutes or until fork tender.
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Cool to room temperature before cutting.
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Cut ends of zucchini and squash and then cut into half. Place steamer basket in ½ inch water inside pot.
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Put zucchini and squash in steamer basket. Cover with lid and cook over high heat 5-10 minutes, or until fork tender.
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Cool to room temperature before cutting.
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Cut potatoes and zucchini into chunks.
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Place in bowl with other ingredients. Toss until evenly coated.
You can use all zucchini or all squash if you’d like. Play around with the amounts you like!