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Warm Potato Salad with Oregano Olive Oil

Category: Side Dishes

Products Used: Cabernet Sauvignon Wine Vinegar, Oregano Extra Virgin Olive Oil

For a taste of Italian cooking at your picnic, try this potato salad, teeming with oregano flavors from both the fresh herb and our Oregano EVOO. Yield: serves 6 – 8


  • About 4 potatoes, washed but not peeled
  • 2 medium, firm, ripe tomatoes, cubed
  • 1 large cucumber, peeled, cut into ¼ inch chunks
  • 1 large red onion, peeled and coarsely chopped
  • 2 hard boiled eggs, peeled and quartered
  • 3 tablespoons fresh oregano leaves
  • 1/2 cups OTO Oregano Extra Virgin Olive Oil
  • 3-4 tablespoons Cabernet Wine Vinegar
  • salt and pepper to taste


Bring potatoes to a boil in a large pot of lightly salted water. Reduce heat and simmer until the skins burst, about 30-35 minutes. Remove, drain and cool slightly.

Peel warm potatoes and cut into quarters. Place in a serving bowl, toss with remaining vegetables, herbs, and salt. Place eggs decoratively on top. Pour in the Oregano EVOO and Cabernet Wine Vinegar and serve immediately.