From the June/July 2015 issue
Serves 4


  • 2 lb red organic potatoes, scrubbed and sliced into
  • 1/4-inch thick rounds
  • 3 TBSP extra virgin olive oil
  • 2 TBSP red wine vinegar
  • 2 TBSP finely chopped flat-leaf parsley
  • 2 TBSP finely chopped chives
  • 1 medium shallots, finely chopped
  • 2 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp finely chopped fresh oregano
  • Sea salt and black pepper, to taste


  1. Cover the potatoes with cold water in a large pot and bring to a boil over

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