2poundsyellow or gold potatoes, cut into bite-sized pieces
1cupfeta cheesecrumbled
1red bell pepperdiced
½red onionthinly sliced
¼cupKalamata oliveshalved
¼cupCastelvetrano oliveshalved
1tablespoonmintfresh, chopped
1tablespoonoreganofresh, chopped
1tablespoonparsleyfresh, chopped
Instructions
For the Dressing:
In a jar or sealable container, combine the vinegar, olive oil, garlic, lemon zest, lemon juice, oregano, salt and pepper. Shake until well mixed. Set aside.
⅓ cup red wine vinegar, ⅓ cup extra virgin olive oil, 2 garlic cloves, 1 tablespoon lemon zest, 1 tablespoon freshly squeezed lemon juice, 1 ½ teaspoons oregano, 1 teaspoon salt, ¼ teaspoon ground black pepper
For the salad:
Place the potatoes into a pot of cold water, and cook for 12-15 minutes or until they are tender but not too soft. Drain and rinse with cool water.
2 pounds yellow
Transfer the potatoes to a large mixing bowl. Add the feta cheese, bell pepper, red onion, olives, mint, oregano, and parsley. Toss to combine.
1 cup feta cheese, 1 red bell pepper, ½ red onion, ¼ cup Kalamata olives, ¼ cup Castelvetrano olives, 1 tablespoon mint, 1 tablespoon oregano, 1 tablespoon parsley
Pour the dressing over the salad and stir to combine. Allow the salad to cool in the refrigerator for at least an hour before serving.
Serve chilled or at room temperature with extra dressing, fresh mint, fresh oregano, fresh parsley or lemon wedges.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 a cup of potato salad. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.