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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 pounds red potatoes, washed, with skins |
1 cup olive oil |
3 shallots, chopped |
1 1/2 bunches oregano, leaves only, chopped |
2 teaspoons fresh lemon juice |
1 teaspoon salt |
1/4 teaspoon white pepper |
Directions:
1. Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
2. 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.
3. 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.
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