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Greek Potato Salad


serves 4

2 pound potatoes (4 medium)
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup finely chopped green onion
1 tablespoon minced parsley
1/2 teaspoon dried oregano
salt and pepper

Boil potatoes in their skins until tender, Drain, peel and quarter. Cut into slices. While still warm, pour olive oil, and lemon juice over potatoes. Toss to coat each slice. Add onion, parsley, oregano and salt and pepper to taste, and toss again. Chill before serving.




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