Greek Potato Salad

Ingredients

  • 5-6 medium/large potatoes
  • 3/4 cup of Calivirgin Extra Virgin Olive Oil
  • 1/3 cup of lemon juice
  • 3 cloves of garlic, crushed
  • 1 large white or red onion
  • sea salt and fresh ground pepper
  • 1/4 cup of chopped fresh parsley

Preparation

  1. Cut the onion into thin slices, then cut slices in half.
  2. Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well.
  3. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat.
  4. Test after 15 minutes for doneness - they should be easily pierced with a fork. Remove when done, drain and place in a serving bowl or dish.
  5. Add onions and toss.
  6. To make the dressing, in a small bowl, combine Calivirgin olive oil, lemon juice, garlic, salt and pepper with a whisk.
  7. Serve warm, at room temperature or chilled. When ready to serve, pour on the dressing, toss and sprinkle with parsley.