Name: Greek Salad
Ingredients: For the Vinaigrette:; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1⁄2 teaspoon Dijon mustard; 1⁄4 cup good red wine vinegar; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1⁄2 cup good olive oil; For the Salad:; 2 seedless cucumbers, peeled and sliced 1⁄4 inch thick; 1 red bell pepper, large diced; 1 yellow bell pepper, large diced; 6 to 8 whole pepperoncinis, halved; 1 pint cherry or grape tomatoes, halved; 1⁄2 red onion, halved then sliced; Salt and black pepper, to taste; 1⁄2 pound feta cheese, diced in 1⁄2-inch pieces (not crumbled); 1⁄2 cup kalamata olives, pitted

Ingredients

Scale

2 pounds small red and white potatoes
2 Tbls. whole grain mustard
1/3 cup chives, minced
1/4 cup olive oil
1 Tbls. lemon juice
1/4 tsp. red pepper flakes
Salt & pepper, to taste

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Instructions

Bring a large pot of water to a boil. Add potatoes and boil them until they’re knife-tender (about 15-20 minutes).
In a small bowl, whisk together mustard, chives, olive oil, lemon juice, and red pepper flakes. Set aside.
Drain the potatoes well and let them cool. Cut in half and season generously with salt and pepper. Add them to a large bowl and pour dressing over potatoes. Toss the salad. Give it a taste and add a bit more salt & pepper if needed.
Serve chilled or at room temp.