Salade grecque de pommes de terre

Ingrédients

• 2 lbs baby Dutch yellow potatoes
• 1 tablespoon salt
• 1 cup pitted kalamata olives
• 1 small red bell pepper finely diced
• 1/3 cup thinly sliced red onion
• 2/3 cup crumbled feta cheese
• 2 tablespoons capers, drained and rinsed
• 4 tablespoons chopped fresh dill
• 2 green onions, thinly sliced
• 1 tablespoon chopped fresh parsley
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon marjoram
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Préparation

1. 1

   Add the potatoes to a large pot of salted water. Bring the pot to a boil. Cook until fork-tender. Plunge the potatoes in ice water to stop the cooking process. Drain, dry, and slice them in half.

2. 2

   Meanwhile, whisk the olive oil, red wine vinegar, Dijon mustard, garlic, marjoram, salt, and freshly ground black pepper.

3. 3

   Add the sliced potatoes, kalamata olives, red bell pepper, sliced red onion, half the feta cheese, capers, and 3 tablespoons chopped fresh dill to a serving bowl. Drizzle with the vinaigrette and toss to coat.

4. 4

   Sprinkle with the remaining feta cheese, remaining dill, green onions, and parsley. Refrigerate until ready to serve.