Morgana's Greek Potato Salad

Morgana Bernard brought this simple twist on a potluck favorite to the

24-Carrot event. Unfortunately we didn't get a picture of her with dish in hand, but we did snag her recipe and recreated it here. It has all the deep flavors of summer without the mayo to cover them up or go bad on a hot day.

Ingredients

2 pounds Yukon Gold or red potatoes -- they hold their shape while Russets turn to mush.

1/3-1/2 cup olive oil

1/2 small onion - chopped

1-2 Tablespoons fresh oregano leaves - chopped

2 Tablespoons of lemon juice or vinegar

Instructions

1. Wash potatoes and boil for about 45 minutes, until pierced easily with a fork.*
2. Once potatoes are boiled run through cold water and peel.
3. Cut potatoes in bite sized chunks and place in bowl.
4. Mix the olive oil with the lemon juice (or vinegar) and add to the potatoes. Make sure the potatoes are warm so that they will absorb the olive oil well, and mix gently.
5. Add the onion and oregano (rub between your fingers to release the aroma) and blend.
6. Salt and pepper to taste.

* Cook's Tip option: If you peel potatoes first, chop into bite sized chunks and cook by steaming --  they'll cook more evenly. Stop cooking when they slip off a sharp knife and rinse under cold water.

For more tasty recipes, go here.