Greek Potato Salad

1. 1

   Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.

2. 2

   In a small bowl, combine the vinegar, sugar, oil and 1/2 teaspoon oregano; set aside. In a large bowl, combine the mayonnaise, salt and remaining oregano. Add potatoes and toss to coat. Cover and refrigerate until chilled.

3. 3

   Just before serving, toss lettuce with the vinegar mixture; place on a serving platter. Top with potato salad. Garnish with cherry tomatoes if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.