Ingredients
3 pounds red potatoes, cubed (about 10 cups)1/3 cup olive oil2 tablespoons lemon juice2 tablespoons red wine vinegar1-1/2 teaspoons salt1/4 teaspoon pepper2 tablespoons minced fresh parsley1 garlic clove, minced1/2 teaspoon dried oregano1/2 cup pitted Greek olives, chopped1/3 cup chopped red onion1/2 cup shredded Parmesan cheese
Preparation
Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
In a small bowl, whisk oil, lemon juice, vinegar, salt and pepper until blended; stir in parsley, garlic and oregano. Drizzle over potatoes; toss to coat. Gently stir in olives and onion. Refrigerate, covered, at least 2 hours before serving.
Just before serving, stir in cheese.
