Italian Potato Salad
No cloying mayonnaise masks the flavor of this Italian potato salad that is a perfect picnic partner. Yukon Gold potatoes work best in this recipe, lending creaminess as well as color.
4 medium Yuko Gold potatoes
2 tablespoons chopped black olives
8 cherry tomatoes, cut into quarters, or 4 small tomatoes, sliced
1 clove garlic, minced
½ cup extra-virgin olive oil
Salt and black pepper, to taste
2 tablespoons fresh oregano leaves, torn into bits, or 1/2 teaspoon dried oregano
- Wash and dry the potatoes, and poke them in several places with a small knife. Microwave them according to the baked potato setting. Cool and peel. Cut the potatoes into ¼-inch thick rounds and layer them in a rectangular serving dish. Sprinkle the olives and tomatoes over the slices.
- In a small bowl, whisk together the garlic, olive oil, salt and pepper. Pour the dressing over the potato salad and scatter the oregano over the top.
- Cover and marinate at room temperature for several hours before serving.