A delightful Mediterranean-inspired potato salad with a fresh herbaceous twist.
Boil the potatoes in a large pot of salted water until tender, about 20 minutes.
Check the potatoes with a fork; they should be tender but not falling apart.
Drain the potatoes and let them cool until they can be handled. Dice them into bite-sized pieces.
Cut the potatoes evenly for consistent texture in the salad.
In a mixing bowl, combine the olive oil and minced garlic.
Let the garlic sit in the oil for a few minutes to infuse its flavor.
Toss the diced potatoes with the olive oil and garlic mixture. Allow them to cool to room temperature.
Toss gently to avoid breaking the potatoes.
Add the crumbled feta, sliced scallions, and black olives to the potatoes.
Distribute the ingredients evenly for a balanced flavor.
Drizzle the red wine vinegar over the salad and sprinkle with fresh dill. Season with salt and pepper to taste.
Taste and adjust the seasoning as needed.
Let the salad rest for at least an hour to allow the flavors to meld together.
Cover the salad and let it sit at room temperature for the best flavor.
Serve the salad with an optional garnish of extra dill or a lemon wedge.
Serve at room temperature for the best taste.
