Greek Potato Salad

• 2 pounds red potatoes, washed, with skins
• 1 cup olive oil
• 3 shallots, chopped
• 1 1/2 bunches oregano, leaves only, chopped
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon white pepper

1. Cut potatoes across width into 1/8-inch slices.
2. Place in a large bowl and wash in cold, running water until water runs clear.
3. Bring a large pot of salted water to a boil.
4. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes.
5. Drain in a colander.
6. Combine remaining ingredients in a medium bowl.
7. Add warm potato slices and toss to combine.
8. Serve immediately or chill.
9. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.

red potatoes, olive oil, shallots, bunches oregano, lemon juice, salt, white pepper

Taken from www.foodnetwork.com/recipes/greek-potato-salad-recipe.html (may not work)