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Potato Salad with Oregano, Messina Style

Serves 4


4 medium Yukon Gold potatoes

2 tablespoons chopped black olives

8 cherry tomatoes, cut into quarters

1 clove garlic, minced

1/3 to 1/2 cup extra virgin olive oil

Salt and black pepper to taste

2 tablespoons fresh oregano leaves, torn into bits


Wash and dry the potatoes and poke them in several places with a small knife.  Microwave them according to the baked potato setting.  Cool and peel.

Cut the potatoes into 1/4 inch thick rounds and layer them in a rectangular serving dish.  Sprinkle the olives and tomatoes over the slices.

In a small bowl, whisk the garlic, olive oil, salt and pepper together.  Pour the dressing over the potato salad and scatter the oregano leaves over the top.

Cover and marinate at room temperature for several hours before serving.

This recipe is featured on show 2826 – Stuffed Veal Rolls, Sicilian Style.


  1. Ruthie's avatar


    Hi Mary Ann, do you have an alternative to microwaving the potatoes b/c I don't have one and I want to try this salad?
  2. Donald's avatar


    You can just boil the potatoes whole in the jackets, standard recipe style. Maryann just started the segment saying how she hated boiling potatoes so she developed this method.
  3. Susan's avatar


    Ca you use dried oregano as a substitute for fresh?

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