Ingredients
- 2 lbs (900 g) baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- ⅓ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- Pinch of red pepper flakes (optional)
Lemon Herb Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil the baby potatoes in salted water for 12–15 minutes, until fork-tender. Drain and let cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- In a large bowl, combine the warm potatoes, cherry tomatoes, cucumber, red onion, olives, dill, and red pepper flakes.
- Pour the dressing over the salad and gently toss to coat.
- Sprinkle the feta cheese on top and toss lightly.
- Serve immediately or chill for 30 minutes before serving for even better flavor.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
This Mediterranean-inspired potato salad is perfect for barbecues, potlucks, picnics, or as a refreshing side dish any time of year. 🥔🥒🍅🫒🧀
