10 lbs. potatoes
1 tbsp. oregano
1 c. olive oil
Parsley
1 tbsp. garlic powder
1 tbsp. onion powder
2 jars red roasted peppers
3 onions, minced
1/4 c. wine vinegar
1/4 c. garlic
Salt and pepper

Cook potatoes with skins on. Once cooked, let cool and peel potatoes. Cut potatoes into bite size chunks.

Put potato pieces in a large bowl. Add onions, red peppers, and garlic. Sprinkle oregano, garlic powder, and onion powder on top.

Pour oil over top. Add salt, pepper and vintage to taste. Mix well being careful not to break potatoes. Garnish with parsley. Best if made the day before serving and refrigerated.