Mediterranean Potato Salad

1Boil the potatoes (2 lbs) in a pot of water until fork-tender, then drain and let them cool before cutting them into bite-sized pieces.

2In a large mixing bowl, combine the chopped potatoes (2 lbs), cherry tomatoes (½ cup), cucumber (½ cup), red onion (¼ cup), feta cheese (¼ cup), and olives (2 tbsp).

3In a small bowl, whisk together the olive oil (¼ cup), lemon juice (2 tbsp), minced garlic (1 clove), oregano, basil, and black pepper (¼ tsp) to make the dressing.

4Pour the dressing over the potato mixture and toss gently to coat everything evenly.

5Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

6Serve the Mediterranean Potato Salad chilled as a satisfying lunch option.

7Enjoy your nutritious and flavorful meal!