Patriotic Potato Salad
1 ½ - 2 lbs. small mixed red, white & blue potatoes sliced ½” thick
1 clove garlic smashed & roughly chopped
2 Tablespoons red wine vinegar
Zest and juice of 1 lemon
1 clove garlic roughly chopped
½ teaspoon dried oregano
About 1 Cup fresh flat leaf parsley (1/2 bunch)
2 scallions trimmed and roughly chopped
¼ Cup olive oil
Salt & pepper
Cook potatoes 8-10 minutes or until fork tender in boiling, salted water with garlic.
Drain potatoes and toss with ½ dressing. Cool in refrigerator until ready to serve.
Taste for seasoning & flavor, adding additional dressing right before serving.
Garnish with sliced scallion and chopped parsley.