Ingredients
- Yukon Gold potatoes, cubed: 2 pounds
- Kalamata olives, pitted and halved: 1/2 cup
- Red onion, finely chopped: 1/4 cup
- Fresh dill, chopped: 1/4 cup
- Feta cheese, crumbled: 4 ounces
- Olive oil: 1/4 cup
- Lemon juice: 2 tablespoons
- Dried oregano: 1 teaspoon
Instructions
- Step 1: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 12-15 minutes. Drain well and let cool slightly.
- Step 2: While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the olive oil, lemon juice, and dried oregano.
- Step 3: Add the slightly cooled potatoes to the bowl with the dressing and gently toss to coat.
- Step 4: Add the Kalamata olives, red onion, and fresh dill to the potato mixture. Gently fold to combine.
- Step 5: Finally, crumble the feta cheese over the potato salad. Serve warm, at room temperature, or chilled.
Notes
- For best flavor, chill the potato salad for at least 30 minutes before serving to allow the flavors to meld.
- This salad is delicious served alongside grilled fish, chicken, or lamb for a complete Mediterranean feast.
- Don't overcook the potatoes; they should be tender but still hold their shape for the best texture.
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days, but note that the feta might soften slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American