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Directions. Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid.Shake vigorously to combine oil and vinegar and pour over salad and cheese.Season with salt and pepper and let the salad marinate until ready to serve.est sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese.
This simple trick is foolproof and works in virtually any potato salad recipe. The information here is adapted from Julia Childâs The Way to Cook. I usually prepare either 2Â½ or 5 pounds of potatoes when I make potato salad (I have no idea how I arrived at this custom). 2Â½ pounds of potatoes will serve about 8 people as a side dish.