italian Potato Salad


  • 2lb – 900g Kipfler potatoes
  • 2 garlic cloves
  • ⅔ cup extra virgin olive oil
  • 2 lemons, juiced
  • Fresh or dried oregano
  • Fresh chives (or spring onion)
  • Salt and pepper to taste


  1. Peel potatoes, place in water once peeled and give them a good rinse. Add potatoes to a large pot of cold salted water and cook until tender, about 25 minutes from cold. Refresh, drain and slice into medium thick round disc shapes.
  2. In a large bowl, mix the finely pureed garlic, olive oil, lemon juice, finely chopped oregano, and chives. Season with salt and pepper. Mix well. Add potatoes and toss to evenly coat. Cover and refrigerate overnight or at least 2 hours. Garnish with fresh oregano leaves.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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