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Caputo’s Hot Greek Potato Salad

4 large potatoes, scrubbed
1/2 cup extra virgin olive oil
1/4 cup fresh squeexed lemon juice
1 t dried oregano
1 T fresh parsley, minced
1/4 cup green onions, finely chopped
salt and pepper to taste

Boil the potatoes in their skins until tender. Drain and peel. Cut into quarters, then in halves. Mix all the ingredients together and pour over warm potatoes, toss well. Serve warm or at room temperature.

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