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Ingredients
- 3 3 3 lbs unpeeled whole new potatoes
- 3 3 3 lbs unpeeled whole new potatoes
- 3 3 3 lbs unpeeled whole new potatoes
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 2 2 2 T red wine vinegar
- 2 2 2 T red wine vinegar
- 2 2 2 T red wine vinegar
- 2 2 2 T fresh lemon juice
- 2 2 2 T fresh lemon juice
- 2 2 2 T fresh lemon juice
- 1/2 1/2 1/2 t grated lemon zest
- 1/2 1/2 1/2 t grated lemon zest
- 1/2 1/2 1/2 t grated lemon zest
- 3/4 3/4 3/4 cup extra virgin olive oil
- 3/4 3/4 3/4 cup extra virgin olive oil
- 3/4 3/4 3/4 cup extra virgin olive oil
- 1/2 1/2 1/2 cup finely chopped sweet onion
- 1/2 1/2 1/2 cup finely chopped sweet onion
- 1/2 1/2 1/2 cup finely chopped sweet onion
- 1/2 1/2 1/2 cup roughly chopped fresh parsley leaves
- 1/2 1/2 1/2 cup roughly chopped fresh parsley leaves
- 1/2 1/2 1/2 cup roughly chopped fresh parsley leaves
- 1/2 1/2 1/2 cup roughly chopped fresh celery leaves
- 1/2 1/2 1/2 cup roughly chopped fresh celery leaves
- 1/2 1/2 1/2 cup roughly chopped fresh celery leaves
- 1 1 1 T chopped fresh oregano
- 1 1 1 T chopped fresh oregano
- 1 1 1 T chopped fresh oregano
Preparation
Step 1
In a large pot, cover potatoes with 2 inches of water and season generously with salt
Bring to a boil then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes
Drain, transfer to a bowl and lightly smash.
Toss with vinegar, lemon juice, zest, and oil.
Season with salt and pepper
Let cool completely, about 30 minutes.
Stir in onion, parsley and celery leaves, and oregano.
Season with salt and pepper.
Serve or refrigerate in air tight container up to one day. Bring to room temperature before serving, about 30 minutes.