 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
Roberta Webster, Hampton, Florida Ingredients:
5 cups cubed peeled potatoes |
1/2 cup white wine vinegar |
1/3 cup sugar |
1 tablespoon olive oil |
3-1/2 teaspoons dried oregano, divided |
1-1/2 cups mayonnaise |
1/2 teaspoon salt |
1 bunch leaf lettuce, shredded |
cherry tomatoes, halved, optional |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.
2. In a small bowl, combine the vinegar, sugar, oil and 1/2 teaspoon oregano; set aside. In a large bowl, combine the mayonnaise, salt and remaining oregano. Add potatoes and toss to coat. Cover and refrigerate until chilled.
3. Just before serving, toss lettuce with the vinegar mixture; place on a serving platter. Top with potato salad. Garnish with cherry tomatoes if desired. Yield: 10 servings.
|
|