Greek Potato Salad

Ingredients

• 1 kg potatoes, peeled and cubed
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup cherry tomatoes, halved
• 1 cucumber, seeded and diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 100 g feta cheese, crumbled (optional)

Directions

1. Boil potatoes in salted water until tender, about 10–15 minutes.
2. Drain and let cool slightly.
3. In a large bowl, whisk olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make dressing.
4. Add warm potatoes to dressing and toss gently to coat.
5. Add onion, olives, tomatoes, cucumber, parsley, and dill. Mix well.
6. If using, fold in crumbled feta cheese.
7. Cover and refrigerate for at least 1 hour to meld flavors.
8. Before serving, adjust seasoning and garnish with extra herbs if desired.