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baby potato salad with oregano

Serves 6
This is a perfect picnic salad. It would also be great with the Baby Lamb Chops (see page 123) or with the Oven-roasted Halibut , for example.

  • 2 pounds assorted baby potatoes (red, brown, and fingerling)
  • ¼ cup extra-virgin olive oil
  • ¼ cup white wine vinegar
  • 3 tablespoons fresh oregano leaves
  • Salt and pepper

Place the potatoes in a pot of salted water. Bring to a boil and cook until tender. Drain the potatoes, rinse them under cold running water, and slice in half.

Transfer the potatoes to a large mixing bowl and pour the olive oil and white wine vinegar over them. Add oregano leaves and season with salt and pepper. Toss gently until the potatoes are evenly dressed.

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