Cold Potato Salad With Tomatoes, Olives and Feta

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READY IN: 20hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
  • Transfer to a large bowl and cool to room temperature.
  • Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
  • Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
  • Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
  • Add in crumbled feta cheese; mix to combine.
  • Place in a large glass bowl and place the sliced eggs around the edge of bowl.
  • Cover and refrigerate for a minimum of 5 hours before serving.
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