Ingredients:

  • 2 lbs red potatoes, scrubbed and cubed into 1-inch pieces
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 3/4 cup Greek feta cheese, crumbled
  • 1/4 cup fresh Italian parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the cubed red potatoes in a large pot and cover with cold water. Add a pinch of salt.
  2. Bring to a boil over high heat, then reduce to a simmer.
  3. Cook for 12–15 minutes until the potatoes are fork-tender but not falling apart.
  4. Drain in a colander and let them steam-dry for 2 minutes.
  5. Combine the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper in a jar.
  6. Shake vigorously or whisk until the mixture is glossy and fully combined.
  7. Pour half of the dressing over the warm potatoes and toss gently to coat.
  8. In a large bowl, combine the coated potatoes with the diced cucumber, halved cherry tomatoes, red onion, and Kalamata olives.
  9. Drizzle the remaining dressing over the mixture.
  10. Gently fold in the crumbled feta and fresh parsley, being careful not to break the cheese into a paste.
  11. Allow the salad to sit for 10 minutes at room temperature to let the flavors marry.