Yield: 8 Cups
| Measure | Ingredient |
|---|---|
| 900 grams | Peeled red potatoes; in 1-in pieces, (about 6 cups/2 lb) |
| 2 tablespoons | Red wine vinegar |
| ¼ cup | Extra-virgin olive oil |
| 1 tablespoon | Dijon mustard |
| 2 tablespoons | Chopped fresh oregano |
| ½ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| ½ cup | Halved pitted kalamata olives |
| 1 \N | Cucumber; peeled, seeded and diced |
| ½ cup | Chopped roasted red peppers |
| 1 small | Green pepper; diced |
| ½ cup | Tiny-diced red onion |
| 125 grams | (4 oz) feta cheese; crumbled (about 1 cup crumbled cheese) |
| ¼ 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.
Posted to MM-Recipes Digest by THEHOGUES@... (John & Trudi Hogue) on Oct 12, 1999