Ingredients:

• 2 – 2 1/2  lbs. wax potatoes (white, Yukon Gold, or red)

• 1/2 cup extra virgin olive oil

• Juice of 1- 2 large lemons

• 1 red onion, finely diced

• 1 cup finely chopped fresh parsley

• 1 teaspoon dried Greek oregano (optional)

• Salt and Pepper to taste

Directions:                                                                                 

• Finely chop onion and parsley.                            

• In a small bowl, combine olive oil, lemon juice, oregano (if used), parsley, 1 teaspoon salt and onion. Mix well and set aside.

• Wash potatoes well.

• Add potatoes to a large pot of boiling, lightly salted water. Cook potatoes at low boil for about 15 - 20 minutes, or until potatoes are just tender. Do not overcook.

• Drain water and let potatoes cool slightly to touch.

• When slightly cooled, peel and cut potatoes into slices or large dice (If desired, leave skin on red potatoes).

• Place potatoes in a large bowl; add dressing and season with additional salt and pepper to taste. Toss to coat.

• Cover bowl and refrigerate for several hours or overnight. Stir every once in a while to redistribute dressing.  

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