How many times has potato salad saved us, let’s be honest, it’s great all year round, both warm and cold, then with a good aroma of oregano and garlic, it’s so enveloping that you want to eat it every week. Surely, you’ve organized a barbecue and thought, ‘What side dish should I add now?’ Or perhaps you’ve thought, ‘Maybe I’ll just boil some potatoes and have lunch or dinner ready, or I want to eat something light without too much hassle,’ and then the answer is always the same, potato salad, from when we were kids to now that we’re adults, potato salad has been the answer to many lunches and dinners, fresh and tasty in the heat enhanced with seasonal vegetables, served warm in the cold with a good extra virgin olive oil, not to mention those who want it dressed with tuna, those with mayonnaise, or those more health-conscious who prefer it with yogurt sauce. Today I propose to you a version that is good in every season, it is the one we most often eat at our home, sometimes I vary with parsley instead of oregano, but with oregano and garlic, warm or cold, it’s our favorite, here’s how to prepare it. I’ll give you a couple of ideas to prepare it classic and quick.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for oregano potato salad for any season
- 14 oz potatoes
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- to taste dried oregano
- to taste salt
Tools to prepare oregano potato salad
- 1 Pot
- 1 Bowl
- 1 Knife
Steps to prepare warm or cold oregano potato salad
Ready to prepare winter’s comfort food, the warm potato salad with oregano is that for me, my mom used to make it for dinner, a delight. I saw her scrubbing the potatoes thoroughly under running water, to remove any trace of soil. She put them in a large pot and covered them with cold water to cook. Since we were 10 at home, she prepared a big pot, and thankfully we used to grow potatoes ourselves, so there were plenty.
For us, washing 4 is enough, choose them of equal size so they cook evenly, better if they are not too big so it will take less time. We can do as my mom did, in a pot covered with water and cook for about 35 minutes, test with a fork to see if they are done. Or peel them and cook in the microwave for about 6 minutes at 1200 Watts. Or cook them in boiling water already peeled and cut into chunks, it will take about 10 minutes to cook them.
Boiled potatoes, if with skin, whole, the classic method is to drain and peel them while still warm, so they peel easily.
Cut them while still warm into pieces or slices, follow your preferred method, but don’t cut them too small, being warm, they break apart easily.
Season in a bowl with salt, oil, garlic, from which we remove the outer skin and inner core, to make garlic less indigestible, and then finally abundant dried oregano crumbled. Give it a good mix before enjoying our delicious warm potato salad with oregano suitable for the colder seasons like autumn and winter.
In warmer seasons, it’s also great cold, or if you like to enjoy it cold even in winter, just let it cool before enjoying it, with the winter cold it will take very little.
Potato salad is great to accompany meat or fish, whether it’s oven-baked, grilled, or fried.
