The salad amounts listed are really only a guideline you can adjust to taste
Servings 6
INGREDIENTS:
Greek Dressing:
1 cup extra-virgin olive oil
juice of large whole lemon (no bottled for this! — or can use 2 small lemons)
1 teaspoon Dijon mustard
2 teaspoons dried oregano (preferably Greek oregano)
1 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
Salad:
3 pounds baby red potatoes, cooked, quartered and cooled
1 cup crumbled feta cheese
2/3 cup pitted and coarsely chopped kalamata olives
1 red onion, chopped
1/3 cup oil-packed sun-dried tomatoes, chopped
2 tablespoons chopped fresh oregano
salt and freshly ground pepper to taste
INSTRUCTIONS:————————————-
For dressing; whisk all ingredients together until well combined.
Toss potatoes with feta cheese, kalamata olives, red onion, sun-dried tomatoes and fresh oregano.
Pour dressing over the salad note: you may not want to use all the dressing so start with 1/2 cup and adding in more to taste)
Season with salt and freshly ground pepper to taste.
Refrigerate for at least 2 hours before serving.
Posted on recipezazz.com



