Tuesday, May 6, 2008

Potato Salad

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

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.

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.

--Adapted from Cooking Light magazine

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