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Greek-style Feta Potato Salad With Vinaigrette

2 lbs red potatoes
2 tablespoons red wine vinegar
14 cup olive oil
1 tablespoon Dijon mustard
1 -2 teaspoon dried oregano
salt and pepper
34 cup pitted kalamata olives or 34 cup black olives
1 medium cucumber, peeled, seeded and diced
12 cup chopped roasted red pepper (I use store-bought)
1 small green bell pepper, diced
1 samll red bell pepper, diced
12 cup red onion
1 cup crumbled feta cheese (or more if desired)
14 cup fresh Italian parsley


Cook or steam potatoes until done. Slice into 1-inch cubes, and place into a large bowl. Prepare the dressing: In processor process vinegar, olive oil, Dijon mustard, oregano (can use 2 tablespoons FRESH oregano in place of dried), salt and pepper (can add a bit of garlic POWDER to the dressing if desired). When the potatoes are still warm, toss them with the dressing; set aside to cool. After the potatoes are cool, mix in the olives, cucumber, red, green bell peppers, salt and black pepper, Feta cheese and fresh parsley; toss well to coat. DELICIOUS!

Source: www.food.com