Neapolitan Potato Salad

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Neapolitan Potato Salad

8 medium potatoes
1/3 cup sliced scallions with tops
1 cup sliced celery
1/4 cup diced green pepper
1/4 cup sliced pitted ripe olives
1 tsp. oregano
1/4 cup vegetable oil
1 tsp. salt
1/4 tsp. freshly ground pepper
3 Tbsp. wine vinegar

Cook, peel, and dice potatoes. Combine with scallions, celery, green pepper and olives. Combine remaining ingredients. Pour over potatoes and toss lightly. Serve in tomato shells set in lettuce cups. Save the tomato pulp for use in soups or sauces. Makes six servings.

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