Greek Potato Salad
- Ready In:
- Cut up cooked potatoes.
- Toss with remaining ingredients.
- Chill and serve next day, or you may eat it hot immediately.
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This is outstanding! My vinegar-loving family went nuts over this salad! I used sweet onion, dried oregano and Yukon Gold potatoes with the skins on. We ate it at room temperature. When I went to serve leftovers for lunch today I found that my son had eaten it all. Guess I'll have to make more soon. This is a winner Greekgal - Thanks!
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