Edie's Patatosalata recipe

4 servings

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon dried oregano

1 red onion, thinly sliced

5 large red potatoes

2 tablespoons chopped fresh parsley

In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion.

Mix and set aside.

Add potatoes to a large pot of boiling, lightly salted water.

Boil for about 20 minutes, or until potatoes are tender.

Drain water and let cool.

When cooled, peel and dice.

Place in a large bowl, add dressing and season with salt and pepper to taste.

Toss to coat, cover bowl and refrigerate for several hours or overnight.