Greek Potato Salad

[nverland]

Greek Potato Salad
Prep Time: 15 mins Cook Time: 15 mins Cool Time: 5 mins Total Time: 35 mins Servings: 6

Ingredients

24 ounces unpeeled bite-sized potatoes
1 stalk celery, diagonally sliced
1/2 cup pitted and sliced Kalamata olives
1/2 cup diced red onions
1/3 cup roughly chopped fresh dill
1 (2 ounce) jar diced pimento, drained
1/2 cup olive oil
3 tablespoons freshly-squeezed lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
freshly ground black pepper to taste
1/2 cup roughly crumbled feta cheese, or to taste

Directions

Place potatoes in a large pot, and cover with salted water by about an inch. Bring water to a boil, and simmer just until fork tender, 15 to 20 minutes, depending on potato size.
Drain potatoes, cool just slightly, cut in half, and transfer to a large bowl. Add celery, olives, red onions, dill, and pimento, and stir until incorporated.
Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl, and drizzle over the warm potato salad. Sprinkle feta on top, and gently toss. Serve warm, at room temperature, or chilled.