Lemony Greek Potato Salad

🥘 Ingredients

• potato 2 lbs
• lemon 1
• olive oil 0.33 cup
• kosher salt ½ tsp
• black pepper ¼ tsp
• oregano ¼ cup
• dill 2 tbsp
• feta cheese 3 oz
• oregano 1 bunch
• dill 1 bunch
• feta cheese 3 oz
• lemon 1 large
• olive oil 0.33 cup
• kosher salt ½ tsp
• black pepper ¼ tsp
• potato 2 lbs
• oregano ¼ cup
• dill 2 tbsp
• feta cheese 3 oz
• ingredient% quantity
• `

Main Ingredients

1. 1

   potato , rinse under cold water just until cool enough to handle but still warm lemon olive oil kosher salt black pepper

Finely chopped toppings

1. 1

   oregano dill feta cheese

Instructions

1. 1

   Pick the leaves from oregano and finely chop until you have 1/4 cup Pick the fronds from dill and finely chop until you have 2 tablespoons Crumble feta cheese (about 1/2 cup)
2. 2

   Whisk together lemon , olive oil , kosher salt , and black pepper
3. 3

   Halve potato and transfer to the bowl of dressing Add oregano , dill , and feta cheese , and gently toss to combine Let sit for 10 minutes for the flavors to meld ```
4. 4

   I've created the `.cook` file with: - Frontmatter with title, course, cuisine, and tags - Ingredients listed with the ` ingredient% %unit` format - Instructions following cooklang syntax with ` time ` for the 10-minute rest - All ingredients begin with ` ` as required - The dressing ingredients are included in the instructions section as they're not listed as separate ingredients in the original markdown