Instructions: Boil as many potatos as you need. Usually one per person and then a couple of extras. Let them cool completely. Chop into small squares. Add about 1/2 cup to a cup of olive oil and 2 tbsp vinagar. Mix well. Add oregano and chopped garlic to taste and mix. Serve at room temp. Will keep well in refrigerator and tastes even better when made a day in advance.

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