Greek Potato Salad

2 lbs. potatoes (4 medium)
1/4 C. olive oil
2 T. white wine vinegar
2 T. lemon juice
12 stalks of green onions 1" long, finely chopped
1 T. parsley, chopped
1/2 tsp. oregano
salt and fresh pepper
1 medium red onion, sliced

Boil potatoes in their skins until tender. Drain, peel and quarter. Cut in slices. While still warm, pour oil, vinegar and lemon juice over them. Toss to coat each slice well. Add remaining ingredients and toss again.

Recipe by Anastasios (Tasos) Hadzisavidis, Atkins Deli Chef