Patatosalata- Greek Potato Salad

Looking for a new potato salad recipe to make for your Memorial Day cookout? Try this Greek potato salad. I know some people who do not eat potato salad because they don't like mayonnaise. This is a non-mayonnaise potato salad with a nice bite from the lemon juice. I adapted my recipe from Cat Cora's (on the Food Network) by adding pepperocini and slightly smashing the potatoes. They absorb the dressing much better when they are slightly smashed..

Patatosalata

2 lbs potatoes (red skin or Yukon gold), chopped into bite size pieces
1 medium red onion, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped pepperocini (pickled peppers)
2 tsp finely chopped dill
1 T finely chopped oregano
4 Tbsp olive oil
2 Tbsp red wine vinegar
juice of one whole, fresh lemon
S&P to taste

1. Boil potatoes until soft, drain, and place in mixing bowl. Smash slightly with potato masher or wooden spoon.
2. Add next 5 ingredients and stir together.
3. Whisk olive oil, red wine vinegar, lemon juice, and S&P together. Pour over potatoes and mix thoroughly.