This is a great potato salad to for a potluck BBQ (or your own!) since it is a bit different with sundried tomatoes, kalamata olives and feta cheese. Fresh oregano gives it the extra Greek edge.
- 1 pound small waxy red potatoes
- 1/2 red onion, small diced
- 2 garlic scapes, small dice
- 150g sheep’s feta cheese
- 10 sun-dried tomatoes, chopped
- 1/2 cup kalamata olives, sliced
- 2 TB fresh oregano, chopped
- 2 TB fresh mint, chopped
- Juice of 1 lemon
- some extra-virgin olive oil
- 2 tsp red wine vinegar
- salt and pepper to taste
Peel the potatoes, cut them in large chunks and place them on a steamer inset in a pot with a lid. Fill the pot with water below the steamer inset; bring water to a boil, place the lid on the pot, and steam the potatoes for 20 min. Drain the water from the pot, and let the potatoes ‘steam off’ and dry out on the stove for about 5min.
Meanwhile finely chop the red onion and add them to a bowl. Chop the garlic scrapes, sun-dried tomatoes, kalamata olives, crumbled feta and the chopped oregano, and mint. Make a dressing with the lemon juice, vinegar, olive oil and salt and pepper. Once the potatoes are cooked and cool enough to handle cut them into cubes and add to the bowl. Add the dressing, and mix all ingredients with the dressing and serve at room temp.