Greek Potato Salad with Feta and Olives

A Greek-inspired potato salad with cucumber, bell pepper, olives and feta, which soaks up the dressing overnight. It tastes best cold from the fridge and keeps well for four days.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 800 g waxy potatoes
• 1 pc salad cucumber
• 2 pc red bell pepper
• 1 pc red onion
• 150 g Kalamata olives, pitted
• 200 g feta
• 250 g cherry tomatoes
• 1 bunch dill
• 4 tbsp olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 tsp dried oregano
• salt
• pepper

Method

1. Cook the potatoes in their skins in plenty of salted water for about 15 to 20 minutes until tender, drain, let them steam dry briefly, peel and cut into slices or cubes.
2. For the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, oregano, salt and pepper vigorously in a large bowl.
3. Add the still-warm potatoes to the dressing and toss gently so they absorb the marinade.
4. Wash the cucumber and cut into half-moons, remove the seeds from the bell pepper and dice it, finely dice the onion.
5. Halve the cherry tomatoes, finely chop the dill and drain the olives.
6. Add the cucumber, bell pepper, onion, tomatoes, olives and dill to the potatoes and fold everything in gently.
7. Crumble the feta and sprinkle it over the salad or fold it in just before serving.
8. Cover the salad and let it rest in the fridge for at least 2 hours, preferably overnight, then taste again and adjust the seasoning before serving.