Wine Country Potato Salad

The one thing I don't always enjoy about potato salad is all the mayo that is put into it. I tend to avoid any kind of store bought potato salad because it seems like most of them have more mayo then anything else. I'm always looking for recipes that are different, and offer other options then just mayo. This recipe does just that! It's a great summer side dish and doesn't have that heavy feel of your typical potato salad.

Ingredients:

2 Lbs. Medium Red Potatoes

1 Small Red Onion, halved and sliced into half moons

2 Spring Onions, chopped (white and greens portion)

24 Pitted Kalamata Olives, lightly chopped

2 T Fresh Dill

1 T Fresh Oregano

Sea Salt & Fresh Ground Pepper

1 T Champagne Wine Vinegar

1/4 C Lemon Juice

1/4 C Olive Oil

Instructions:

Clean potatoes, and place in 6-8 quart saucepan. Cover with water, add a dash of salt, and bring to a boil. One water has reached a boil, reduce to a simmer and let potatoes cook for 20 minutes. Potatoes are done when you can pierce with a knife. Once cooked, remove from pot and allow potatoes to cool. When potatoes have cooled cut then into quarters.

In a bowl combine chopped red onion, spring onion, olives, dill and oregano. Add cooled potatoes, sprinkle with salt and pepper to taste.

In another bowl whisk together champagne wine vinegar, lemon juice and olive oil. Pour mixture over salad and toss to coat. Refrigerate until served.

This is a great picnic recipe and good for all the outdoor summer barbeque's! Enjoy!