Lemony Greek Potato Salad

Mayonnaise-free potato salad starring Yukon Golds in a zippy lemon-garlic olive oil vinaigrette, finished with oregano, dill, and crumbled feta.

Ingredients

• 2 lb small Yukon Gold potatoes
• 1 tablespoon + 1/2 teaspoon kosher salt, divided
• 3 medium scallions, thinly sliced (about 1/4 cup)
• 1 garlic clove, minced
• 1/4 cup fresh lemon juice (1 large lemon)
• 1/3 cup extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh oregano leaves
• 2 tablespoons finely chopped fresh dill
• 3 oz feta, crumbled (about 1/2 cup)

Steps

1. Submerge the potatoes and 1 tablespoon salt in cool water by 1 inch; bring to a boil, then simmer 10 to 12 minutes until a knife slides through easily. Drain and let cool about 10 minutes.
2. Whisk scallions, garlic, lemon juice, oil, the remaining 1/2 teaspoon salt, and pepper in a large bowl.
3. Cut the potatoes in half or quarters; toss with the dressing, oregano, dill, and feta.
4. Let stand 10 minutes; enjoy warm or at room temperature.

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