| Preparation time | 10 min |
| Cooking Time | 15 min |
| Ready In | 25 min |
| Level of Difficulty | Very Easy |
| Servings | 4 |
Ingredients
2 pounds small Yukon gold potatoes (no larger than 2 inches in diameter)1 tablespoon plus 1/2 teaspoon kosher salt, divided3 medium scallions1 clove garlic1 large lemon1/3 cup extra-virgin olive oil1/4 teaspoon freshly ground black pepper1 bunch fresh oregano1 bunch fresh dill3 ounces feta cheese or whole fat yogurt
Directions
- Place 2 pounds small Yukon gold potatoes and 1 tablespoon of salt in a large saucepan. Add enough cool water to cover by 1 inch, bring to a boil over high heat.
- Reduce heat to medium, simmer until the potatoes are easily pierced with a knife, 10 to 12 minutes.
- While potatoes are cooking, thinly slice 3 medium scallions 1/4 cup), mince 1 garlic clove, add to a large bowl, then add the juice of 1 large lemon (1/4 cup), 1/3 cup extra-virgin olive oil, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to combine.
- Pick the leaves from fresh oregano and finely chop until you have 1/4 cup. Pick the fronds from fresh dill and finely chop until you have 2 tablespoons. Crumble 3 ounces feta cheese or add yogurt (about 1/2 cup).
- When the potatoes are ready, drain in a colander. Rinse under cold water just until the potatoes are cool enough to handle but still warm, about 10 seconds.
- Halve the potatoes (or quarter if large) and transfer to the bowl of dressing. Add the oregano, dill, and feta/yogurt, and gently toss to combine. Let sit for 10 minutes for the flavors to meld. Serve warm or at room temperature.Â