GREEK VEGAN POTATO SALAD WITHOUT MAYO
Steps:
- Place the potatoes in a large pot and cover with one inch of water. Add a little salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork.
- Drain the potatoes and spread in a single layer on a rimmed baking sheet lined with parchment paper for easier clean up. It's okay if the edges of the potatoes overlap a little.
- In a small bowl whisk the olive oil, lemon juice, and salt and pepper together. Use a spoon to drizzle the mixture over the potatoes. Allow the potatoes to rest for about 15 minutes until room temperature.
- Transfer the potatoes to a serving bowl. Fold in the oregano and lemon zest. Taste and adjust for salt and pepper. Serve right away or cover and refrigerate for later.
Nutrition Facts : Calories 189 kcal, Carbohydrate 25 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
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