Spicy Potato Salad with No Common Allergens

 

Some potato salads are bland. This potato salad, besides containing no common allergens, is very well seasoned. 

     2 tsp. oregano (See Spices in the Glossary) 
     1 Tb. Aleppo pepper (See Spices in the Glossary) 
     1/2 c. freshly squeezed lemon juice (See Juice in the Glossary) 
     salt (See Salt in the Glossary) 
     1-1/2 c. red onion cut into slivers
     6 c. peeled potatoes cut in 1/2" or 3/4" cubes
     1/2 c. olive oil (See Oil in the Glossary) 

     Stir the oregano, Aleppo pepper, lemon juice and 1 tsp. of the salt together in a largish bowl. Stir in the onion. Set aside to marinate. 

     Bring a large pot of water to a boil; add the potatoes, bring back to a boil, and simmer until the potatoes are tender but not mushy. (Allow for the fact that they will become somewhat firmer as they cool off.) Strain. Immediately mix the potatoes and the olive oil into the onion mixture. Allow to  steep for 10-15 minutes, stirring every few minutes. Adjust salt to taste. Refrigerate.