Aunt Kitty’s Italian Potato Salad

Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces

To the potatoes, gently stir in:
2 or 3 stalks chopped celery
½ chopped green pepper
1 small chopped onion
2 chopped tomatoes

Stir together and then pour over the vegetables:
1/3 C vegetable oil
4 T cider vinegar
½ tsp dried oregano
½ tsp dried basil
2 or 3 cloves chopped garlic
salt and pepper

Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I don’t like what refrigeration does to the texture and flavor…)

and i just realized, that this recipe comes from the same aunt (who died a couple years ago at 91). she sure was a pip and it didn't occur to me until just now, that perhaps she didn't much care for mayo either!

ZIPPY COLE SLAW

Mix together and chill for several hours—
3 ½ C shredded cabbage
½ C chopped green pepper
¼ C chopped parsley
¼ C chopped celery
½ C chopped onion

In a small bowl, mix and pour over the above—
3 T vegetable oil
3 T vinegar
1 tsp mustard
1 T sugar
1 tsp salt
½ tsp celery seed
black pepper

Sue

Patatosalata
(Greek Potato Salad)

Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions.

2 – 2 ½ lbs. wax potatoes (white, Yukon Gold, or red)
½ cup extra virgin olive oil
Juice of 1- 2 large lemons
1 red onion, finely diced
1 cup finely chopped fresh parsley
1 teaspoon dried Greek oregano (optional)
Salt and Pepper to taste

• Finely chop onion and parsley.
• In a small bowl, combine olive oil, lemon juice, oregano (if used), parsley, 1 teaspoon salt and onion. Mix well and set aside.
• Wash potatoes well.
• Add potatoes to a large pot of boiling, lightly salted water. Cook potatoes at low boil for about 15 - 20 minutes, or until potatoes are just tender. Do not overcook.
• Drain water and let potatoes cool slightly to touch.
• When slightly cooled, peel and cut potatoes into slices or large dice (If desired, leave skin on red potatoes).
• Place potatoes in a large bowl; add dressing and season with additional salt and pepper to taste. Toss to coat.
• Cover bowl and refrigerate for several hours or overnight. Stir every once in a while to redistribute dressing.

I like to make what my aunt used to call Italian tuna salad:

Can of tuna, drained and flaked
chopped onion
diced tomato
chopped fresh or dried basil or oregano
chopped or sliced black olives
salt, pepper and granulated garlic to taste
olive oil and red wine vinegar

You can also add a drained and rinsed can of white beans and serve over greens.