This Mediterranean-inspired potato salad combines tender potatoes with sun-dried tomatoes, crisp cucumbers, and tangy feta cheese, all tossed in a zesty lemon-oregano dressing.
Place the potatoes in a saucepan and cover with water.
Cut the potatoes into even pieces to ensure they cook uniformly.
Bring the water to a boil and cook the potatoes until tender, about 12 minutes.
Check the potatoes with a fork; they should be tender but not falling apart.
Drain the potatoes and let them cool slightly.
Spread the potatoes on a tray to cool faster and prevent overcooking.
In a small bowl, combine the olive oil, water, lemon juice, minced garlic, fresh oregano, sugar, salt, and pepper. Whisk until well blended.
Taste the dressing and adjust the seasoning to your preference.
In a large mixing bowl, combine the cooked potatoes, sun-dried tomatoes, cucumber, and red onion.
Gently toss the ingredients to avoid breaking the potatoes.
Pour the dressing over the salad and toss to coat evenly.
Let the salad sit for a few minutes to absorb the flavors.
Top the salad with crumbled feta cheese before serving.
For a pop of color, garnish with a sprig of fresh oregano.
Serve the salad at room temperature or chilled.
Pair with crusty bread or grilled meat for a complete meal.
