Preparation Steps

• Start by placing the cubed potatoes in a pot of salted water. Bring it to a boil and let them cook until tender, about 15 minutes.
• Once tender, drain the potatoes in a colander and allow them to cool completely.
• In a large bowl, combine the cooled potatoes, halved cherry tomatoes, diced cucumber, finely chopped red onion, pitted Kalamata olives, and crumbled feta cheese.
• In a separate, small bowl, whisk together the olive oil, red wine vinegar, fresh oregano, salt, and pepper until well combined.
• Pour the dressing over the salad mixture and toss gently to ensure everything is evenly coated.
• Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.