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Ingredients
  • subheading: For The Potato Salad:
  • 3 pounds small yellow potatoes, scrubbed
  • 1 tablespoon salt
  • ½ cup chopped red onions or shallots (about 1 small red onion)
  • 3 green onions, trimmed and thinly sliced (white part and green part)
  • ½ cup chopped Italian parsley leaves
  • ½ cup chopped dill
  • ½ cup Kalamata olives, pitted and halved
  • subheading: For The Vinaigrette:
  • ¼ cup red wine vinegar
  • 2 teaspoon Dijon mustard
  • 1 ½ teaspoons dried oregano
  • 2 garlic cloves, pressed or finely minced
  • 1 ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil
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