Ingredients
Ingredient Checklist
2 ½ pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
¾ teaspoon salt, divided
¼ cup extra-virgin olive oil
3 tablespoons white-wine vinegar
¼ cup finely chopped shallot
1 tablespoon Dijon mustard
½ teaspoon ground pepper
1 cup halved cherry tomatoes
⅓ cup crumbled feta cheese
¼ cup quartered Kalamata olives
2 tablespoons chopped fresh oregano or 2 teaspoons dried
Directions Instructions Checklist
Step 1
Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
Step 2
Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, tomatoes, feta, olives and oregano; stir well to coat. Serve at room temperature or refrigerate until cold.
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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