ITALIAN POTATO SALAD

SERVES 4-6

This is good, healthy and very easy to make. It is best to prepared several hours ahead so the flavors have time to soak into the potatoes. The ingredients listed are approximate because it depends on the absorbency of the potatoes. I would start with the lesser amount, taste after it sets for awhile and add more as needed.

INGREDIENTS

2 pounds white potatoes, scrubbed (about 6 medium)

1 large onion, quartered and sliced

Salt and pepper to taste

1 to 2 tablespoons dried oregano leaves (use fresh if available)

3 to 4 tablespoons red wine vinegar

3 to 4 tablespoons olive oil

Cook potatoes in lightly salted water until just tender when stabbed with a fork, about 20 minutes depending on size. Drain immediately and allow to cool slightly. Peel if desired and cut into 1/4-inch slices. Place in shallow serving dish in layers, adding onion slices, seasoning, vinegar and oil to each layer. Cover and let stand at room temperature for several hours, tasting after about 1 hour for additional seasoning. Stir gently so as not to break the slices.

Easy Variation: Cut potatoes into cubes before cooking. Drain when tender and place in large bowl. Mix in onion, seasonings, vinegar and oil. Let stand, as above, but stir occasionally to ensure that all is well-combined.

Notes: It is important with this salad, as with most potato salads, that the potatoes not be overcooked or they will mash when stirred. On the other hand, I accidentally undercooked the potatoes one time and that was a disaster. Salad is very good leftover and can be refrigerated for several days. Bring to room temperature before serving.

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