James's Greek Potato Salad
2 lb red Bliss potatoes boiled, quartered
1 med red onion halved, and
sliced into half moons
2 x scallions thinly chopped
24 x Kalamata olives pitted, halved
1 tbl finely-chopped dill
1 tbl finely-chopped fresh oregano
2 oz olive oil
1/2 oz red wine vinegar
1 x lemon juiced
Kosher salt to taste
Freshly-ground black pepper to taste
Method :
In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill,
and oregano.
In a small bowl whisk together the olive oil, red wine vinegar, lemon juice,
salt, and pepper.
Pour over the salad and mix well. Refrigerate until ready to serve.
This recipe yields 4 to 6 servings.