Potato Salad with Lemon-Oregano Dressing

Name: Potato Salad with Lemon-Oregano Dressing
Yield: 4–6 servings
Ingredients: 2 lbs. small red potatoes; lightly salted water; 1/4 cup olive oil; 1/4 cup fresh lemon juice; 2 scallions, finely chopped; 1 TB. minced parsley; 11/2 TB. minced fresh oregano, or 1[1/2]_ tsp. dried; 3/4 tsp. salt, or salt to taste; freshly ground black pepper to taste

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4–6 servings

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Ronnie's Notes

This tangy salad is perfect for picnics and cookouts.

Tips: Second Thoughts For a more intense flavor, add 1 minced garlic clove. You may leave the potatoes unpeeled if you wish.

Difficulty: Easy

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Instructions

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Place the potatoes in a saucepan, cover them with lightly salted water, and bring the water to a boil.

Lower the heat and cook the potatoes at a simmer 15– or until they are tender.

Drain the potatoes under cold water and peel them.

Cut into bite-size pieces and place them in a large bowl.

Pour in the olive oil and lemon juice, and add the scallions, parsley, oregano, salt, and pepper.

Toss gently.

Let rest at least before serving.

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