Katie’s Spin On Greek Potato Salad

Ingrédients

Salad:

3 lbs baby potatoes, scrubbed

½ small red onion, thinly sliced

1 cup Kalamata olives, roughly chopped

200g feta cheese, crumbled

Optional: handful of fresh herbs

Dressing:

½ cup extra virgin olive oil

Juice & zest of 1 lemon

1 tsp Dijon mustard

1 tsp dried oregano

Salt & black pepper, to taste

Instructions

Boil 3 lbs baby potatoes in salted water for 10-15 min, until fork-tender. Drain, cool slightly, then cut in half.

In a small jar, whisk together dressing ingredients until emulsified.

In a large bowl, add all salad ingredients.

Pour over the dressing and gently toss until well combined.

Taste, adjust seasoning if needed, and serve warm or at room temp!

I added a little homemade Chimichurri, so it may just need a little more acid and herbs.