Greek Potato Salad
INGREDIENTS:
2 lb Red potatoes; washed, with
-skins
1 c Olive oil
3 Shallots; chopped
1 1/2 bn Oregano; leaves only,
-chopped
2 ts Fresh lemon juice
1 ts Salt
1/4 ts White pepper
2 lb Red potatoes; washed, with
-skins
1 c Olive oil
3 Shallots; chopped
1 1/2 bn Oregano; leaves only,
-chopped
2 ts Fresh lemon juice
1 ts Salt
1/4 ts White pepper
Cut potatoes across width into 1/8inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.
Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.