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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
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.