
Vegetarian
Greek Potato Salad
Ingredients
- 2 lb gold potatoes
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon rosemary, crumbled
- 1 sweet red pepper, seeded and chopped
- 1/2 cup green onion, chopped
- 1/2 cup Kalamata olives, pitted and chopped
- salt and freshly ground pepper, to taste
Directions
- Cook the potatoes in boiling water, jackets on, until tender
- Drain thoroughly and put into large salad bowl
- Coarsely cut them into bite-sized pieces
- Mix together oil, vinegar, oregano and rosemary; pour over potatoes
- Add remaining ingredients; toss gently.
- Let stand 1/2 hour so flavors marry
- Serve at room temperature
Source: Heart of the Home -Susan Branch