Greek Potato Salad With Feta Vinaigrette

[Guest guest]

Greek Potato Salad With Feta Vinaigrette

 

2 lbs. peeled red potatoes, cut into 1 inch pieces (about 6 cups)

2 tbsps. red wine vinegar

1/4 cup extra-virgin olive oil

1 tbsp. Dijon mustard

2 tbsps. chopped fresh oregano

1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup halved pitted kalamata olives

1 cucumber, peeled, seeded and diced

1/2 cup chopped roasted red peppers

1 small green pepper, diced

1/2 cup tiny-diced red onion

4 ozs. feta cheese, crumbled (about 1 C. crumbled cheese)

1/4 cup chopped fresh Italian parsley

 

Steam potatoes until very tender, 12 to 14 minutes.

Meanwhile, in large bowl, make dressing by whisking together vinegar, olive oil,

mustard, oregano, salt and pepper. When potatoes are still warm, toss them with

dressing and set aside until cool.

Stir in olives, cucumber, red and green peppers, onion, cheese and parsley.

Makes 8 servings.