Greek Potato Salad

 

Ingredients

• 24 ounces unpeeled bite-sized potatoes

• 1 stalk celery, diagonally sliced

• 1/2 cup pitted and sliced Kalamata olives

• 1/2 cup diced red onions

• 1/3 cup roughly chopped fresh dill

• 1 (2 ounce) jar diced pimento, drained

• 1/2 cup olive oil

• 3 tablespoons freshly-squeezed lemon juice

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• freshly ground black pepper to taste

• 1/2 cup roughly crumbled feta cheese, or to taste

• Directions

  1. Place potatoes in a large pot, and cover with salted water by about an inch. Bring water to a boil, and simmer just until fork tender, 15 to 20 minutes, depending on potato size.

  2. Drain potatoes, cool just slightly, cut in half, and transfer to a large bowl. Add celery, olives, red onions, dill, and pimento, and stir until incorporated.

  3. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl, and drizzle over the warm potato salad. Sprinkle feta on top, and gently toss. Serve warm, at room temperature, or chilled.