Potato Salad with Artichokes, Feta Cheese & Olive Relish
Potato Salad with Artichokes, Feta Cheese & Olive Relish Although feta originated in Greece, French feta, which is milder and less salty, is better for this
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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
- 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
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