1and 1/2 pounds babynew, or petite potatoes (I used Petite Gold)
8scallionsthinly sliced, white and green parts
2Tbspchopped fresh oreganodon't use dried ~ substitute fresh dill, rosemary, thyme, or parsley
salt and fresh cracked black pepper to taste
1/4cup+ 2 Tbsp extra virgin olive oil
1small clove of garlicfinely minced
zest of 1/2 lemon
juice of 1/2 lemon
several good grindings of black pepper
Cook the potatoes in boiling water until they are just tender, and easily pierced with the tip of a sharp knife. Drain and cut into bite sized pieces, in quarters or in half, depending on the size of your potatoes.
While the potatoes are cooking make the dressing. Put all the ingredients in a small jar or measuring cup and blend with a stick blender until bright yellow and creamy (emulsified.) Be sure to taste it now to see if you need more salt, more lemon, or whatever.
While the potatoes are hot, dress them in several tablespoons of the dressing, gently tossing to make sure they all get coated. Let cool, then cover and refrigerate until cold.
When the potatoes are chilled, add the green onions and fresh oregano. Season with salt and fresh cracked black pepper to taste. Toss with more dressing and serve.
This is a simple salad with few ingredients, so make each of them count. Use a good quality extra virgin olive oil for best flavor, and be sure your lemon juice and oregano are fresh.
https://theviewfromgreatisland.com/greek-lemon-potato-salad-recipe/ June 21, 2019