This salad will always please and surprise anyone who has never tasted it.
3 medium Idaho potatoes, washed
2 large ripe tomatoes cut into wedges
1 medium red onion, sliced thinly
¼ cup extra-virgin olive oil
3 tablespoons fresh Italian parsley, finely chopped
2 teaspoons dried oregano
salt and pepper to taste
- In a large pot of water cook the unpeeled potatoes until tender, about 25 minutes.
- Remove potatoes and rinse under cold water until cool enough to handle yet still quite warm.
- While the potatoes are still warm, peel, halve, and cut into ¼ inch slices. Place in a large mixing bowl and season with olive oil, salt and pepper. Gently toss.
- Carefully fold in the tomatoes and onions; sprinkle with parsley and oregano. Taste for salt and pepper. Gently toss and serve at room temperature.