This is the perfect potato salad for a warm summer picnic. It is best eaten at room temperature and can sit on your barbeque buffet table for several hours without spoiling.
Ingredients
✓ 2 pounds of cooked potatoes peeled and cut up, cooled
✓ 1/2 large onion chopped, preferably a mild onion or substitute green onions
✓ 1/4 cup fresh parsley chopped or 1 tablespoon dried parsley
✓ 4 stalks of celery chopped including the leaves
✓ 2 teaspoons of oregano
✓ 2 tablespoons of fresh squeezed lemon juice
✓ salt and pepper to taste
Instructions
When the potatoes are cooked, drain but do not rinse them.
Let them cool in a strainer.
When cooled add the rest of the ingredients, stirring to mix.
