Greek Potato Salad Delight
Ingredients:
1 kg potatoes, peeled and cubed
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and sliced (Substitute: green olives)
1/2 cup cherry tomatoes, halved
1 cucumber, seeded and diced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar (Substitute: apple cider vinegar)
1 teaspoon Dijon mustard
Salt and pepper to taste
100 g feta cheese, crumbled (optional, substitute: tofu for a vegan option)
Directions:
1. Boil the potatoes in salted water until they are tender, around 1015 minutes. Drain and let them cool slightly.
2. In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create your tangy dressing.
3. Add the warm potatoes to your dressing and gently toss to coat them evenly.
4. Now, fold in the sliced red onion, Kalamata olives, halved cherry tomatoes, diced cucumber, chopped parsley, and dill. Mix well to combine all those fresh flavors!
5. If you’re using feta cheese, gently fold it into the salad for that creamy touch.
6. Cover the bowl and let the salad chill in the fridge for at least 1 hour. This allows all those delicious flavors to meld beautifully.
7. Right before serving, taste the salad and adjust the seasoning if needed. Feel free to garnish with extra herbs for that vibrant finish!
Cooking Tips:
For a heartier salad, you can add cooked chickpeas or grilled chicken.
Make it ahead of time; it gets better as it sits!
Always taste before serving to ensure your salad is perfectly seasoned.
Enjoy your fresh and zesty Greek Potato Salad! Perfect for any gathering or a delightful side at dinner. 
