Warm Greek Potato Salad - Delicious Living

Ingredients

• 24 ounces baby red and yellow potatoes, scrubbed and quartered or cut into eighths (around ½-inch size)
• ¼ cup extra-virgin olive oil
• 3 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• ¼ cup red onion, diced
• 3 tablespoons chopped fresh oregano (or 3 teaspoons dried oregano)
• 1 (14.5-ounce) can chickpeas, rinsed and drained
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, diced (about 2 cups)
• ½ cup crumbled feta cheese
• ⅓ cup halved Kalamata olives