Ronnie's Notes
You can never have too many recipes for potato salad and I have many, but this one is an enduring favorite, my go-to. I just planted fresh oregano in my garden, so this Memorial Day weekend is a perfect time to use the first herb harvest. If you don’t have fresh oregano, dried will do. Also, I didn’t have small potatoes, which I usually use, so I cut up Yukon Golds and that’s fine too. The amount of oregano and parsley depends on your taste buds — we like this salad herby, so I used 2 tablespoons.
POTATO SALAD WITH LEMON-OREGANO VINAIGRETTE
Instructions
Place the potatoes in a saucepan, cover with lightly salted water and bring to a boil over high heat.
Lower the heat and simmer for or until tender.
Drain under cold water and peel, if desired.
Cut the potatoes into bite-size pieces and place in a large bowl.
Pour in the olive oil and lemon juice and toss ingredients gently.
Add the scallions, parsley, oregano, salt and pepper.
Toss gently.
Let rest at least before serving.