Greek Potato Salad

2 lb. potatoes (4 med.)
¼ c. olive oil
¼ c. fresh lemon juice
¼ c. green onion, finely chopped
1 T. parsley, minced (fresh)
½ tsp. dried oregano
Salt & pepper

Boil potatoes in their skins until tender. Drain, peel, and quarter. Cut into slices. While still warm, pour oil and lemon
juice over potatoes. Toss to coat each slice. Add onion, parsley, oregano, salt, and pepper to taste, and toss again. Chill
before serving.