Ingredients:

  • 1.5 lbs baby red or Yukon Gold potatoes
  • 1 cup English cucumber, quartered and sliced
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, roughly chopped
  • 2 tbsp fresh mint or dill, finely minced
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 cloves garlic, grated or finely minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place potatoes in a large stockpot and cover with cold, heavily salted water. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes until fork-tender.
  2. While potatoes cook, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, grated garlic, dried oregano, salt, and pepper in a small jar or bowl until emulsified.
  3. Drain the potatoes and let them sit in the colander for 3 minutes until the surface steam disappears.
  4. Place the warm potatoes in a large bowl and pour half the dressing over them. Toss gently to ensure the starch absorbs the flavors.
  5. Add the sliced cucumber, diced red onion, Kalamata olives, and fresh herbs. Fold in the crumbled feta cheese last to maintain its texture.
  6. Serve after letting the salad sit for at least 15 minutes before serving. This allows the flavors to marry into a singular profile.