{soups-salads-and-salad-dressings} Greek Potato Salad Recipe

 

Greek Potato Salad Recipe


—Roberta Webster, Hampton, Florida


    10 Servings
    Prep: 25 min.
   Cook: 15 min. + cooling


Ingredients

    5 cups cubed peeled potatoes
    1/2 cup white wine vinegar
    1/3 cup sugar
    1 tablespoon olive oil
    3-1/2 teaspoons dried oregano, divided
    1-1/2 cups mayonnaise
    1/2 teaspoon salt
    1 bunch leaf lettuce, shredded
    Cherry tomatoes, halved, optional


Directions

    Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.
    In a small bowl, combine the vinegar, sugar, oil and 1/2 teaspoon oregano; set aside. In a large bowl, combine the mayonnaise, salt and remaining oregano. Add potatoes and toss to coat. Cover and refrigerate until chilled.
    Just before serving, toss lettuce with the vinegar mixture; place on a serving platter. Top with potato salad. Garnish with cherry tomatoes if desired. Yield: 10 servings.





Greek Potato Salad published in Reminisce August/September 2006, p 48







             Beth Layman  :)


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