Potato Salad with Red Onions and Greens
A quick and vibrant potato salad with crisp greens, tangy pickles, and a simple vinaigrette. Perfect for a light lunch or side dish.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
Ingredients
- 1.5 lb potatoes
- 1 medium red onion
- 4 cups mixed salad greens
- 1 large tomato
- ½ cup pickled cucumbers
- 3 tbsp olive oil
Instructions
- 1
Boil the 1.5 lb potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly, then slice into rounds.
- 2
While potatoes cook, thinly slice the 1 red onion and cut the 1 tomato into wedges. Toss the 4 cups mixed greens with the onion and tomato in a large bowl.
- 3
In a small bowl, whisk 3 tbsp olive oil with 1 tbsp red wine vinegar (or lemon juice) and a pinch of salt and pepper. Add the sliced potatoes and 0.5 cup pickled cucumbers to the greens.
- 4
Pour the dressing over the salad and toss gently to coat. Serve immediately, garnished with extra pickles or fresh herbs if you like.
Tools you’ll need
- Large pot
- Knife
- Cutting board
- Small bowl
- Whisk or fork
- Large salad bowl
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