Potato Salad with Artichokes, Feta Cheese & Olive Relish | Williams Sonoma

Ingredients

• 5 Tbs. (2 1/2 fl. oz./75 ml) olive oil
• 2 1/2 Tbs. white wine vinegar
• 1 large garlic clove, minced
• 1 1⁄2 tsp. dried oregano
• Salt and freshly ground pepper
• 6 large Greek or Sicilian green olives, pitted and chopped
• 6 to 8 brine-cured black Mediterranean olives, pitted and chopped
• 1/2 cup (2 1/2 oz./75 g) chopped fennel
• 3 large green onions, including green portion, chopped
• 12 small multicolored potatoes (about 2 1/2 lb./1.25 kg total weight)
• 1 can (14 oz./440 g) quartered artichoke hearts in water
• 5 oz. (155 g) feta cheese, coarsely crumbled