submitted by Mark Plescha, Charcoal BYOB
2000g large diced potatoes
300g small diced white onion
210g white vinegar
20g microplaned garlic
100g extra virgin olive oil
15g lemon oil (to finish)
20g fresh chopped parsley
10g ground white pepper
.3g dried oregano
Simmer onion and garlic in extra virgin olive oil till translucent. Remove from heat and reserve.
Boil potatoes in water till fork tender (10-12minutes). Drain. Immediately add onion-garlic-oil mixture, salt, white pepper, and vinegar.
Stir to combine. Do not over mix or potatoes will become starchy.
Allow to cool until room temperature then add parsley, oregano, and lemon oil.
Stir to combine. Store in refrigerator for up to five days.