Warm Greek Potato Salad

Recipe by Amy Palanjian

Servings people

Calories 174kcal

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

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.