Wine Country Potato Salad, Patatosalata

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I grew up with the "mustard-mayo" potato salad and have tried a recipe for "french potato" salad using too much olive oil, when cold it is very yucky so must be eaten at room temperature, which is ok with me; however, this Greek version, Patatosalata from Cat Cora opens up the delious version we all need to change to. It is easy , economical and healthier than other "american or french" versions. Thanks again for another favorite at my home! Trish Rose

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I am a mayo in my potato salad kind of person. But this was really nice. Thank you Cat. That's why you're an Iron Chef.

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I like mayo. best. I fell alsleep with the TV on and woke to the bread making. I wouuld have loved to have the breads they were talking about. I guess I'll go to te internet for the anise bread.