Italian Potato Salad

Serves 4

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

1. 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.
2. 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.
3. Cover and marinate at room temperature for several hours before serving.