Ingredients
- Red potatoes, 2 lbs
- Red onion, 1/2 cup, thinly sliced
- Kalamata olives, 1/2 cup, pitted and halved
- Feta cheese, 4 oz, crumbled
- Fresh dill, 1/4 cup, chopped
- Olive oil, 1/4 cup
- Lemon juice, 3 tablespoons
- Dried oregano, 1 teaspoon
Instructions
- Step 1: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- Step 2: While the potatoes are cooling, whisk together the olive oil, lemon juice, and oregano in a small bowl.
- Step 3: Once the potatoes are cool enough to handle, cut them into bite-sized pieces.
- Step 4: In a large bowl, combine the potatoes, red onion, Kalamata olives, feta cheese, and dill.
- Step 5: Pour the olive oil dressing over the potato mixture and gently toss to combine.
- Step 6: Season with salt and pepper to taste. Serve warm or chilled.
Notes
- This salad is best stored in an airtight container in the refrigerator, where it will stay fresh for up to 3 days.
- While this is traditionally served cold, a gentle warm-up enhances the feta and herb flavors, but don't overheat!
- Serve this vibrant salad as a flavorful side dish to grilled chicken or fish for a complete Mediterranean meal.
- For an extra burst of flavor, marinate the red onion in the lemon juice dressing for 10 minutes before adding it to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American