Warm Greek Potato Salad
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Ingredients
- 24 ounces baby red and yellow potatoes, scrubbed and quartered or cut into eighths (around ½-inch size)
- ¼ cup extra-virgin olive oil
- 3 tablespoons white-wine vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ cup red onion, diced
- 3 tablespoons chopped fresh oregano (or 3 teaspoons dried oregano)
- 1 (14.5-ounce) can chickpeas, rinsed and drained
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced (about 2 cups)
- ½ cup crumbled feta cheese
- ⅓ cup halved Kalamata olives
Instructions
- Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 8–10 minutes. Drain.
- Meanwhile, whisk oil, vinegar, mustard, salt, onion and oregano in a large bowl. Add cooked potatoes, chickpeas, tomatoes, cucumber, feta and olives; stir well to coat. Serve slightly warm.
