Italian Style Potato Salad

6 large white potatoes - scrubbed and boiled, do not over boil
1 med. onion diced
1/4 cup celery diced small
1 or 2 tbl. fresh basil - chopped
salt and pepper to taste
1 tbs. minced garlic (if desired)
1 tbs. dried oregano
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar

Cook potatoes in salted water until tender (apx. 20 min.). Drain and allow to cool slightly. Peel if desired and slice into 1/4 inch slices. Add rest of ingredients and gently fold until potatoes are coated. Cover and let stand for 2-3 hours. Italians usually serve this salad at room temperature. Stir gently before serving so as to not break the potato slices. Stores in the fridge and keeps getting better tasting but usually doesn't last because everyone loves it.
TeaHag in Upstate NY
Robbie In

http://www.nancyskitchen