Potato Salad 8 Ways

Mediterranean Potato Salad

Ingredients

2½ lbs baby potatoes (Yukon gold or red), halved

⅓ cup extra-virgin olive oil

3 tbsp red wine vinegar or lemon juice

2 garlic cloves, minced

½ cup cherry tomatoes, halved

½ cup cucumber, diced

⅓ cup Kalamata olives, sliced

¼ cup red onion, thinly sliced

½ cup feta cheese, crumbled

¼ cup fresh parsley, chopped

2 tbsp fresh dill or oregano

Salt & black pepper, to taste

Instructions

1. Cook potatoes: Boil potatoes in salted water until fork-tender. Drain and let steam dry.

2. Make dressing: Whisk olive oil, vinegar (or lemon), garlic, salt, and pepper.

3. Toss: While potatoes are warm, toss with dressing so they absorb flavor.

4. Add veggies: Fold in tomatoes, cucumber, olives, onion, herbs, and feta.

5. Serve: Taste and adjust seasoning. Serve warm or chilled.