Greek Potato Salad with Tangy Dressing

Ingredients:

• 2 lbs baby potatoes, boiled and halved
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, pitted
• ½ cup crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

** Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, salt, and pepper to create the dressing.
2. In a large bowl, combine boiled potatoes, cherry tomatoes, cucumber, red onion, and olives.
3. Pour the dressing over the salad and toss gently to coat.
4. Sprinkle crumbled feta on top and garnish with parsley if desired.
5. Serve chilled or at room temperature.