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Title: Greek Potato Salad Categories: Salads, Greek Yield: 4 Servings 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. Recipe by: TAMALES WORLD TOUR Posted to MC-Recipe Digest V1 #1009 by Meg Antczak |