Italian Potato Salad
INGREDIENTS
Salad:
1 1/2 lb. of large Yukon gold potatoes
1/2 lb. of tomatoes (plum tomatoes and cherry tomatoes mixed)
2-3 stalks of celery
Vinaigrette:
2 1/2 tbsp (or more) of extra virgin olive oil
1 1/2 tsp of salt
1 1/2 tsp of dried oregano
1/2 – 1 tsp of champagne vinegar or any other wine vinegar
2 cloves of garlic — pressed
DIRECTIONS
Boil the potatoes with the skin on. Do not overcook. The potatoes should be firm but cooked — insert a knife to check. Peel the potatoes when warm — and cut into bite-size slices. Cut the tomatoes into bite sizes. Cut the celery into small pieces. Mix the salad well.
For the vinaigrette, press the garlic and mix all the ingredients together. Shake the vinaigrette well and pour over the salad and mix the salad well and it is now ready to serve.