Ingredients:

  • 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 1 tbsp sea salt
  • 2 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried Greek oregano
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup English cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Feta cheese, crumbled
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Place your 1 inch cubed Yukon Gold potatoes into a large pot and cover with cold water.
  2. Add the 1 tbsp sea salt to the water until the water tastes like the ocean.
  3. Bring to a boil, then reduce to a simmer for 10-12 minutes until a fork slides in with zero resistance.
  4. Drain the potatoes in a colander and let them steam for exactly 2 minutes to remove excess moisture.
  5. Transfer the warm potatoes to a large bowl and immediately drizzle with the 2 tbsp red wine vinegar.
  6. Whisk together the olive oil, mayo, lemon juice, garlic, oregano, and pepper in a small jar until the mixture is thick and pale.
  7. Pour the dressing over the warm potatoes and toss gently with a rubber spatula until every cube is coated.
  8. Add the olives, cucumber, red onion, and fresh herbs to the bowl.
  9. Fold in the crumbled feta cheese last until just distributed.
  10. Let the salad sit at room temperature for 15 minutes until the dressing has been mostly absorbed.