Meet my new favorite potato salad. This would make the perfect side dish for Easter brunch or dinner. This is a light and healthier spin on potato salad made with a zesty vinaigrette instead of a mayo heavy sauce. Finely chopping all the ingredients gives this salad the perfect crunch with the potatoes. Lots of herbs give this incredible flavor along with the saltiness of the capers and olives. The chopped ingredients really make this salad shine. I find this salad is best room temperature so set out 30 minutes to an hour before serving and enjoy!

H E R B Y G R E E K P O T A T O S A L A D

1 bag baby potatoes

1 cup chopped cucumber

1 cup sun dried tomatoes

1 cup halved Kalamata olives

1/2 cup capers

1 small orange bell pepper diced

1/2 re onion diced

2 tablespoons fresh dill

2 tablespoons parsley

2 tablespoon chopped chives

D R E S S I N G

1/2 cup olive oil

1/2 cup red wine vinegar

1 teaspoon dijon

1 teaspoon oregano

2 garlic cloves minced

1 teaspoon salt

1 teaspoon pepper

Boil potatoes 20-25 minutes. You want them firm and not soggy. Drain and slightly cool and cut into halves or quarters. Add in cucumbers, sun dried tomatoes, red onion, bell pepper, capers, olives and herbs. Pour dressing over and toss all together. Taste and add more salt and pepper if needed!