Breastfeeding Friendly Greek Oregano Potato Salad
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.8(19)
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Learn more →Ingredients
6 servings
- 2 ½ lb baby potatoes (yukon gold or red), halved
- 1 tsp salt, plus more for the cooking water
- 6 scallions, green tops only, thinly sliced
- ½ cup pitted kalamata olives, halved
- ½ english cucumber, diced
- ½ cup cherry tomatoes, halved
- ⅓ cup crumbled feta cheese
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 ½ tsp dried oregano
- ½ tsp dijon mustard
- ½ tsp black pepper
Instructions
- 1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook for 12–15 minutes, until a fork slides into the thickest piece with no resistance.
- 2
Drain the potatoes in a colander and spread them in a single layer in a large mixing bowl. While still warm, season with 1 tsp salt.
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