Salad

1. Wash and scrub your potatoes. You want to make sure your potatoes are relatively the same size to ensure the most even cooking. Place cleaned potatoes into a large pot and fill with cold water until potatoes are fully covered by 1-2 inches.
   • 2 pounds small thin skinned potatoes scrubbed and cleaned: red, gold, purple or fingerling are all ideal
   • 2-3 Tablespoons of salt
2. Generously salt your water - 2-3 Tablespoons of salt.
3. Place pot on stovetop burner on high heat and bring to boil. Once water begins to boil, cook for 10-12 minutes or until potatoes are fork tender. Once done, drain over sink in colander and set aside until easy to handle.
4. While your potatoes cook, prepare your shallots. Remove the ends of the shallots, slice in half to create a flat base. Then slice the half thinly.
   • 2 shallots, thinly sliced
5. In a small skillet (I like a non-stick for this) add in 2 teaspoons of olive oil and heat on medium heat. Once heated, add your shallots and a pinch of salt.
   • 2 teaspoons Olive oil,
   • pinch of salt
6. Allow the shallots to cook on medium heat for 5-8 minutes until they become soft and a little caramelized. Remove from heat and set aside. 
7. Begin assembling your salad. Cut your potatoes in half then each half into quarters. If some of the pieces are larger, cut one more time. You want bite size pieces. Add all the potatoes to a large bowl.
8. Add your chopped olives, scallions, crumbled feta and chopped oregano. Finally pour 1/2 of your dressing and mix to combine. 
   • 1 cup kalamata olive, chopped
   • 1 1/2 cups crumbled feta, I prefer blocks of feta and crumble myself
   • 1 bunch scallion, above 8-10, chopped
   • Fresh oregano, one small bundle chopped
   • 1/2 of your prepared dressing, reserve the other half

Dressing

1. In a small bowl, begin adding your dressing ingredients.
   • 4-5 cloves of fresh garlic, zested with microplane or minced finely (can sub 3 heaping teaspoons of toum in its place if you'd prefer)
   • Zest of 3 lemons
   • 3/4 cup  fresh lemon juice, about 3-4 lemons
   • 3/4 cup extra virgin olive oil
   • 1 teaspoon dijon mustard
   • 1 teaspoon Aleppo pepper
   • 1 teaspoon sumac spice
   • 2 teaspoons kosher salt, 1 teaspoon if using table salt
   • 1 teaspoon black pepper 
2. Add in your cooked shallots and whisk to combine.
   • prepared cooked shallots, see above
3. Begin by using only 1/2 of your dressing on your salad, reserve the other half to add if needed or after refrigerated.