potato salad

Although feta originated in Greece, French feta, milder and less salty, is better for this salad because of the saltiness of the olive relish. You can make the olive relish up to a day in advance. Cover and refrigerate, stirring occasionally, until ready to use.

serves 4–6

Ingredients

5 tablespoons olive oil
2 1/2 tablespoons white wine vinegar
1 large clove garlic, minced
11/2 teaspoon dried oregano
Salt and freshly ground pepper
6 large Greek or Sicilian green olives, pitted and chopped
6-8 brine-cured black Mediterranean olives, pitted and chopped
1/2 cup chopped fennel
3 large green onions, including green parts, chopped
12 small multicolored potatoes (about 21/2 pounds)
14 ounces quartered artichoke hearts in water, preferably from a jar
5 ounces feta cheese, coarsely crumbled

Method

To make the olive relish, combine the oil, vinegar, garlic, oregano, and 1/4 tsp pepper in a bowl. Whisk to blend. Stir in the olives, fennel, and two-thirds of the green onions.

Bring a large pot of salted water to a boil. Add the potatoes and cook until tender when pierced with a small knife, about 25 minutes. Drain and let stand until cool to the touch, about 20 minutes. Cut the potatoes in half, then transfer to a large bowl. Sprinkle with salt and pepper to taste. Add the artichokes and olive relish. Toss to blend. Stir in most of the cheese, reserving some for sprinkling on top.

Sprinkle the remaining green onions and the remaining cheese over the salad and serve.

This recipe comes from Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year. Images and recipes courtesy of author Georgeanne Brennan and Weldon Owen Publishing.

Want more salad recipes? Try some of our favorites:
Broccoli Bacon Salad
Easy Organic Coleslaw with Dried Cranberries
Organic Heirloom Carrot Salad 
Grilled Endive with Blood Orange Vinaigrette
Hale Kale Salad