San Nazzaro Salad

4 lg Potatoes
8 Stalks celery w/ leaves, sliced
1 md Onion, sliced
6 Plum tomatoes, quartered
4 Garlic cloves, chopped
Salt/coarse grind pepper
1 Green pepper, chopped
1 Red pepper, chopped
1 ts Oregano
1/2 c Olive oil
1/4 c Wine vinegar

Boil potatoes with skins on until cooked firm, about 25 minutes. Peel skins while still warm. Cut each potato into 8 pieces. In a large bowl, toss potatoes with celery, onion, tomatoes, garlic, pepper, oregano, olive oil, wine vinegar, salt and pepper. Let stand for 15-20 mminutes. Add more oil if potatoes become dry.

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