Ingredients
For the Salad:
2 lbs baby potatoes, halved or quartered
1/2 cup Kalamata olives, pitted and sliced
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Dressing:
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp dried oregano
Salt and black pepper to taste
Instructions
Boil the potatoes in salted water for about 10-12 minutes until tender. Drain and let cool slightly.
While the potatoes are cooling, prepare the dressing by whisking together olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
In a large bowl, combine the cooled potatoes, Kalamata olives, cucumber, red onion, cherry tomatoes, and crumbled feta.
Pour the dressing over the salad and toss gently to combine.
Garnish with fresh parsley and serve chilled or at room temperature.
Enjoy this refreshing and Mediterranean-inspired potato salad!