Greek Potato Salad

Ingredients

• 1.5 lbs small yellow potatoes, quartered
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, cubed
• 1/4 cup red onion, finely diced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint leaves, torn
• 2 tablespoons capers, rinsed
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
2. In a large bowl, combine the warm potatoes, cherry tomatoes, olives, red onion, feta, dill, mint, and capers.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Let the salad sit for 10 minutes to allow flavors to meld before serving.