Greek Potato Salad

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 5 -6 large potatoes, cooked (i peel them and nuke them on high for 12 minutes, leave in microwave for another hour.)
• 1 1/2 tablespoons finely minced garlic
• 1 teaspoon salt
• 1 tablespoon red wine vinegar
• 1 1/2 lemons, juice of
• 3/4 cup olive oil (olive oil is good for you. don't be afraid to use it!)
• 1 cup chopped parsley (we usually use spearmint) or 1 cup cilantro (we usually use spearmint) or 1/2 cup mint with 1/2 cup parsley (we usually use spearmint)

Recipe

• 1 drain the (hot) potatoes of any liquid and cut into nice big chunks.
• 2 add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
• 3 many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. when the salad has cooled a bit, add the parsley and/or cilantro. i like this warm or at room temperature - never cold.
• 4 if it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.