Greek Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	Red potatoes - washed, with skins
1 cup	237ml	Olive oil
3		Shallots - chopped
1 1/2		Oregano, leaves only - chopped
2 teaspoons	10ml	Fresh lemon juice
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper

Recipe Instructions

Cut potatoes across width into 1/8-inch 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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A44 broadcast 04-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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