Ingredients
- 3 pounds medium red potatoes, peeled and quartered
- 1 teaspoon celery seeds
- 1 cup extra virgin olive oil
- 4 tablespoons red wine vinegar
- 2 tablespoon packed fresh oregano leaves, finely minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups leaf lettuce head chopped or fresh spring mix
- 1/2 cup green onions, finely chopped
- 1 stock of celery (diced)
- 5 hard-cooked eggs, peeled and sliced lengthwise (optional)
Preparation
- Prepare dressing by whisking oil, vinegar, oregano, salt and pepper into a small bowl. Set aside
- Peel and quarter potatoes, then boil until tender and can be pierced with a fork. Drain water.
- While still hot add celery seeds and about half of dressing over potatoes
- Cool potatoes in refrigerator, then add remaining oil, lettuce, green onions, celery and lettuce or spring mix along with optional mint
- Serve with cooked eggs
Enjoy