Greek Potato Salad with Sun-Dried Tomatoes, Olives, Feta Cheese, and Zesty Greek Dressing

Ingredients:
For the salad:

• 1.5 pounds (about 680g) small red potatoes, washed and quartered
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup pitted and halved Kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 2 tablespoons chopped fresh parsley (for garnish)
• Salt and black pepper to taste
  For the dressing:
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions:

1. Boil the Potatoes: Put the quartered potatoes in a big pot and cover them with water. Sprinkle a bit of salt in there too. Get it boiling on medium-high heat, then simmer for about 10-15 minutes until they’re soft when poked with a fork.
2. Make the Dressing: While the potatoes are doing their thing, let’s whip up the dressing. In a small bowl, mix together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper. Done! Set it aside.
3. Assemble the Salad: Once the potatoes are cooked, drain them and let them cool a bit. Toss them into a big mixing bowl. Now, add those chopped sun-dried tomatoes, halved Kalamata olives, sliced red onion, and crumbled feta cheese.
4. Add the Dressing: Drizzle that dressing you made earlier over the whole potato salad mix in the bowl. Give it a gentle toss until everything’s coated in that delicious dressing.
5. Adjust Seasoning: Have a taste and see if it needs more salt or pepper. Sprinkle some in if you think it does.
6. Chill and Serve: Cover up the bowl with plastic wrap or transfer it to a serving dish. Pop it in the fridge for at least an hour so all the flavors can hang out together. Just before serving, sprinkle some chopped parsley on top for that extra freshness.
7. Serve: Dish it out cold as a side dish or make a meal of it all on its own. Enjoy!