Lakehouse Greek Potato Salad

Cook potatoes until tender. While the potatoes are cooking, combine oil, vinegar, oregano, salt and pepper in a large mixing bowl; whisk well.

Slice cucumber into 4 lengthwise quarters; scrape away and discard seeds and pulpy seed core. Cut cucumbers into 1/4-inch dice; set aside.

When potatoes are tender, drain and refresh with cold water until cool. Cut into 3/4-inch cubes. Add to the mixing bowl with the dressing (give the dressing another quick whisk if it has separated); stir gently to coat potatoes with dressing.

Add diced cucumber and remaining ingredients; toss gently to combine.

Cover and refrigerate until well-chilled; serve cold.

Serves 8.

Source: Clarion-Ledger - Jackson, Ms