Mediterranean Potato Salad
This potato salad uses oil instead of mayonnaise; it’s good chilled or at room temperature. Tossing the potatoes with the dressing while they’re still warm helps the dressing to soak into the potatoes.
11⁄2 pounds small red potatoes
Half of a small cucumber
1⁄4 cup olive oil
11⁄2 tablespoons red wine vinegar
1 to 2 tablespoons chopped fresh oregano
1⁄4 teaspoon salt
1⁄8 teaspoon white pepper (or freshly ground black pepper)
1⁄2 cup diced red or orange bell pepper
One-quarter of a small red onion, thinly sliced into quarter-rings
3 or 4 pepperoncini peppers, cores and stems discarded, thinly sliced (optional)
Cook potatoes in a pot of boiling water until tender, about 15 minutes. Meanwhile, cut cucumber into quarters lengthwise; cut away and discard seedy cores, then cut into 1⁄4-inch slices and set aside.
When potatoes are fork-tender, drain and refresh with cold water until they are cool enough to handle but still warm. In a large mixing bowl, whisk oil, vinegar, oregano, salt and white pepper together. Cut warm potatoes into 3⁄4-inch cubes and add to bowl with dressing; stir gently with a wooden spoon to coat. Add prepared cucumber, bell pepper, onion, and pepperoncini; stir gently to combine.