Ingredients

• 24 ounces potatoes
• 1 stalk celery , diagonally sliced
• 0.5 cups alamata olives
• 0.5 cups red onions
• 0.33 cups roughly chopped fresh dill
• 1 , 2 ounce
• 0.5 cups olive oil
• 3 tablespoons freshly-squeezed lemon juice
• 1 teaspoon dried oregano
• 0.5 teaspoons salt
• freshly ground black pepper to taste
• 0.5 cups roughly crumbled feta cheese , or to taste

Instructions

1. 1 Place potatoes in a large pot, and cover with salted water by about an inch. Bring water to a boil, and simmer just until fork tender, 15 to 20 minutes, depending on potato size.
2. 2 Drain potatoes, cool just slightly, cut in half, and transfer to a large bowl. Add celery, olives, red onions, dill, and pimento, and stir until incorporated.
3. 3 Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl, and drizzle over the warm potato salad. Sprinkle feta on top, and gently toss. Serve warm, at room temperature, or chilled.

Nutrition per serving