Ingredients:

  • 2 lbs New Potatoes or Fingerling Potatoes
  • 1 medium English Cucumber, finely diced
  • 1/2 cup Kalamata Olives, pitted and halved
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Red Onion, very thinly sliced
  • 1/4 cup fresh Parsley, roughly chopped
  • 2 tbsp fresh Dill, finely chopped
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, minced very finely
  • 1 tsp dried Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp freshly ground Black Pepper

Instructions:

  1. Wash potatoes well. Place in the saucepan, cover with cold salted water by about an inch. Bring to a rolling boil, then reduce heat to maintain a steady simmer.
  2. Simmer until easily pierced with a fork (do not overcook until mushy—we want them firm!).
  3. Drain potatoes immediately. Let them cool for about 10 minutes until warm, not scorching hot. Cut larger potatoes in half or into bite-sized chunks (about 1-inch pieces). Place warm potatoes into the large mixing bowl.
  4. While potatoes are cooling slightly, whisk together all Vinaigrette Dressing ingredients (olive oil, lemon juice, Dijon, garlic, oregano, salt, pepper) in a small bowl until well combined.
  5. Pour half the vinaigrette over the warm potatoes. Gently toss to coat. The warmth helps the potatoes soak up the flavour. Let sit for 5 minutes.
  6. Add the diced cucumber, olives, red onion, parsley, and dill to the bowl.
  7. Drizzle the remaining vinaigrette over the salad. Gently fold everything together. Taste and adjust salt/pepper if necessary.
  8. Gently fold in most of the feta cheese (reserve a little for garnish). Cover and refrigerate for at least 30 minutes to allow the flavours to marry. Garnish with the reserved feta before serving.