Ingredients
Equipment
Method
- Bring a large pot of water to a boil, then add the potatoes. Cook until they are tender when pierced with a fork, about 15-20 minutes.
- While the potatoes cook, peel and thinly slice the cucumber, then set aside.
- Drain the cooked potatoes and let them cool slightly until they are comfortable to handle. Cut them into bite-sized chunks and place in a mixing bowl.
- Add the sliced cucumber and crumbled feta to the bowl with the potatoes. Gently toss to combine.
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, dried oregano, and a pinch of salt and pepper until well blended and slightly emulsified.
- Pour the vinaigrette over the potato mixture and toss gently to coat all ingredients evenly.
- Adjust seasoning with additional salt and pepper if needed, then serve the salad immediately or chill for later to let flavors meld.
Notes
For a more pronounced lemon flavor, add extra lemon juice or zest. This salad is best enjoyed fresh but can be refrigerated for up to a day. Keeps well as a chilled side dish for summer gatherings.
