GREEK POTATO SALAD
INGREDIENTS:
(For 6 servings)
- 24 ounces unpeeled bite-sized potatoes
- 1 stalk celery, diagonally sliced
- 1/2 cup pitted and sliced Kalamata olives
- 1/2 cup diced red onions
- 1/3 cup roughly chopped fresh dill
- 1 (2 ounce) jar diced pimento, drained
- 1/2 cup olive oil
- 3 tablespoons freshly-squeezed lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- 1/2 cup roughly crumbled feta cheese, or to taste
INSTRUCTIONS:
- Place potatoes in a large pot, and cover with salted water by about an inch. Bring water to a boil, and simmer just until fork tender, 15 to 20 minutes, depending on potato size.
- Drain potatoes, cool just slightly, cut in half, and transfer to a large bowl. Add celery, olives, red onions, dill, and pimento, and stir until incorporated.
- Drain potatoes, cool just slightly, cut in half, and transfer to a large bowl. Add celery, olives, red onions, dill, and pimento, and stir until incorporated.
- Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl, and drizzle over the warm potato salad. Sprinkle feta on top, and gently toss. Serve warm, at room temperature, or chilled.