This salad will always please and surprise anyone who has never tasted it.
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3 medium Idaho potatoes, washed
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2 large ripe tomatoes cut into wedges
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1 medium red onion, sliced thinly
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¼ cup extra-virgin olive oil
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3 tablespoons fresh Italian parsley, finely chopped
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2 teaspoons dried oregano
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salt and pepper to taste
Serves 6
- 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.