Greek Potato Salad with Feta Cheese, Kalamata Olives & Oregano Dressing
- 2 tbsp fresh lemon juice
- 1 tbsp minced fresh oregano
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 lb small Yukon gold or red-skinned potatoes, cut into 1/2-inch pieces
- Salt
- 2 1/2 oz. (1/2 cups) pitted and quartered kalamata olives
- 1 1/2 cups halved cherry tomatoes
- 2 oz. feta cheese, crumbled
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cherry tomatoes (1 1/2 cups)
- Oregano, fresh (1 tbsp)
- Yukon gold or red-skinned potatoes, small (2 lb)
- Condiments
- Kalamata olives, pitted and quartered (2 1/2 oz.)
- Cooking & Baking
- Black pepper, freshly ground (1/2 tsp)
- Kosher salt (1/2 tsp)
- Olive oil, extra-virgin (1/4 cup)
- Salt (1)
- Drinks
- Lemon juice, fresh (2 tbsp)
- Dairy
- Feta cheese (2 oz.)
Preparation
Read recipe preparation on cookincanuck.com
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Recipe Stats
Published August 13, 2012 (6 months ago).
97 people saved this recipe.
