- 2 pounds red potatoes, washed, with skins
- 1 cup olive oil
- 3 shallots, chopped
- 1 1/2 bunches oregano, leaves only, chopped
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.
Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.
Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.