Greek Potato Salad


6 medium potatoes
1 large or two small onions, chopped
juice of 1 lemon
½ teaspoon dried oregano
1 tablespoon fresh parsley (or 1 teaspoon dried)
2-3 tablespoons oil (olive oil is best, but sunflower will work)
2-3 tablespoons vinegar
salt, to taste
pepper, to taste


Peel and chop potatoes. Boil until tender. Drain. While still warm, add remaining ingredients. Mix well, but be careful be careful not to break up potatoes. Chill. Serve cold. Yields 4-6 servings.

Bon Appetit!

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