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## **Instructions**
### **Step 1: Cook the Potatoes**
1. Place the halved baby potatoes in a large pot and cover with cold water.
2. Add a pinch of salt and bring to a boil. Cook for 10-12 minutes, or until the potatoes are fork-tender.
3. Drain and allow to cool slightly.
### **Step 2: Make the Tangy Dressing**
1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper.
2. Taste and adjust seasoning as needed.
### **Step 3: Assemble the Salad**
1. In a large bowl, combine the cooked potatoes, red onion, cherry tomatoes, cucumber, and Kalamata olives.
2. Pour the dressing over the salad and gently toss to coat.
3. Sprinkle with crumbled feta cheese and fresh parsley.
### **Step 4: Serve & Enjoy!**
– Serve the salad warm or chilled.
– Enjoy as a side dish with grilled meats, seafood, or as a light meal on its own.
## **Tips for the Best Greek Potato Salad**
✔ **Use Waxy Potatoes** – Baby potatoes, Yukon Gold, or red potatoes hold their shape best.
✔ **Let It Marinate** – The flavors develop even more if you let the salad sit for 30 minutes before serving.
✔ **Customize It** – Add capers, bell peppers, or even grilled chicken for a heartier dish.
## **Final Thoughts**
This **Greek Potato Salad with Tangy Dressing** is a refreshing and flavorful alternative to traditional potato salads. It’s light, easy to make, and packed with vibrant Mediterranean flavors. Perfect for any occasion, this dish will quickly become a favorite at your table!
Would you like pairing suggestions for this salad? 🇬🇷🥔
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