Greek Lemon Potato Salad

• 2 lbs. small white potatoes, diced
• ½ c Delizia Lemon Stuffed Green Olives, sliced
• ¼ c scallions, thinly sliced
• 2 T fresh oregano, chopped
• 3 T Taste OVS Lemon Fused Olive Oil
• 1 T Taste OVS Oregano White Balsamic
• 1 clove garlic, minced
• 1 T Greek yogurt
• Salt and pepper to taste

Place diced potatoes in a large pot of lightly salted water, cook until tender, yet hold their shape. Drain, place in a bowl and allow to cool. Add olives, scallions, and oregano. In a small bowl, combine oil, balsamic, yogurt, salt and pepper. Mix well, pour over potatoes, and gently toss. Keep refrigerated until ready to serve.