Prep Time::15 mins
Cook Time::15 mins
Cool Time::5 mins
Total Time::35 mins
Servings::6
Ingredients
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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
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.
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.
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.
Cook’s Note
It’s important not to overcook the potatoes, and to add the dressing while potatoes are still warm. If available, I’d recommend using sheep’s milk feta cheese.
If you have time, set aside for an hour or so to allow the flavors to meld. If you don’t, it still can be eaten immediately and enjoyed. This may be served warm or chilled, but our preference is warm.