We tried this Olive Oil Greek Potato Salad recipe with out olive oil, and every bite was thick, creamy, and so tasty! Adding our Il Fusti Italian-blend Olive Oil infused hints of rosemary and parsley for a suprisingly complex taste. Such a great addition to our late summer meals with family and friends.
- Wash potatoes and boil for about 45 minutes, until pierced easily with a fork.
- Once potatoes are boiled run through cold water and peel.
- Cut potatoes in your preferred shape and place in a bowl.
Mix the Il Fusti Italian-blend Olive Oill with the lemon juice (or vinegar) and add to the potatoes (make sure the potatoes are warm so that they will absorb the olive oil well, this makes a good salad) and mix gently.
- Add the onion and oregano (rubbing it between your fingers to release the aroma) and blend.
- Add salt to taste.
This recipe was adapted and sourced directly from OliveTomato.com