Greek Potato Salad with Tangy Dressing: A Mayo-Free Delight
For the Salad:
- 1 ½ lbs baby potatoes (or Yukon golds), halved
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ½ red onion, thinly sliced
- ⅓ cup Kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley or dill, chopped
For the Tangy Dressing:
- 3 tbsp extra virgin olive oil
- 1 ½ tbsp red wine vinegar
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 tsp honey (optional, for balance)
- ½ tsp garlic powder
- ½ tsp dried oregano (or 1 tsp fresh)
- ½ tsp salt
- ¼ tsp black pepper
