Ingredients
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2 ½ pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
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¾ teaspoon salt, divided
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¼ cup extra-virgin olive oil
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3 tablespoons white-wine vinegar
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¼ cup finely chopped shallot
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1 tablespoon Dijon mustard
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½ teaspoon ground pepper
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1 cup halved cherry tomatoes
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⅓ cup crumbled feta cheese
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¼ cup quartered Kalamata olives
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2 tablespoons chopped fresh oregano or 2 teaspoons dried
Directions
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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.
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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.
