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Potato Salad

Yield Makes 8 to 10 servings
Leave the potato skins on for color and texture.


  • 3 pounds red potatoes
  • 1/3 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons mayonnaise
  • 1 teaspoon dried oregano
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 3 green onions, chopped
  • 1/2 red or green bell pepper, finely chopped
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon black pepper
  • Salt to taste

How to Make It

  1. Combine potatoes and water to cover in a Dutch oven; bring to a boil, and cook 20 minutes or until tender. Drain and cool. Cut potatoes into 1-inch cubes.

  2. Stir together olive oil and next 5 ingredients in a large bowl, blending well. Add potatoes, onions, and remaining ingredients, gently tossing to coat. Serve at room temperature or chilled.