Ingredients

• 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

Instructions

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