JAMAICAN PARTY POTATO SALAD

In Jamaica, potato salads are popular for festive occasions. This recipe is best enjoyed at room temperature for two reasons: 1) the marinade warms and spreads 2) it's too cold to chew if right out of the fridge. When I first saw this recipe I thought it might taste like Whole Foods' Vegan Spring Potato Salad, but no way does it. It is much better.

Serves 6

1/2 cup olive oil
1/4 cup cider vinegar
1 tsp salt
1/2 tsp oregano
1/2 tsp mustard powder
1 small clove garlic
4 medium potatoes, cooked, peeled, and cubed
1 cup celery, chopped into 1/4" pieces
1 medium onion, finely chopped
1 cup carrots, grated
1 green pepper, slivered
1/4 tsp hot pepper, seeded and finely chopped
(I eliminated the hot pepper because I had kids over)
2 tbs fresh parsley, minced
2 scallions, finely chopped

Blend the oil, vinegar, salt, oregano, mustard powder,
and garlic until smooth.

Pour over the hot potatoes, and marinate for at least
one hour, or until potatoes are cool. (Do not try to
bypass the marinating process - really makes a
difference. I forgot about the one hour time and left
it in fridge for several hours. Delicious!)

Add the rest of the vegetables and the seasonings to the
marinated potatoes.

Refrigerate for about 2 hours, then serve. (I elimated
this step as I left it in the fridge for several hours)

Recipe from Delicious Jamaica! Vegetarian Cuisine