Shelly's Recipe

GREEK POTATO SALAD

Category: Potato Salads

2 lbs red potatoes
1/3 cup olive oil
2 tbsp red wine vinegar
2 tbsp chopped fresh oregano leaves
3/4 tsp salt
1/4 tsp pepper
1/2 medium cucumber
1/2 cup pitted, sliced kalamata olives or other black olives
1/2 cup diced red or green bell pepper
1/2 small red onion, thinly sliced into quarter-rings
4 or 5 peperoncini peppers, cores and stems discarded, chopped coarsely; optional
1 cup crumbled feta cheese (4 oz)

Cook potatoes until tender. While the potatoes are cooking, combine oil, vinegar, oregano, salt and pepper in a large mixing bowl; whisk well.

Slice cucumber into 4 lengthwise quarters; scrape away and discard seeds and pulpy seed core. Cut cucumbers into 1/4 inch dice; set aside.

When potatoes are tender, drain and refresh with cold water until cool. Cut into 3/4 inch cubes. Add to the mixing bowl with the dressing (give the dressing another quick whisk if it has separated); stir gently to coat potatoes with dressing. Add diced cucumber and remaining ingredients; toss gently to combine. Cover and refrigerate until well-chilled; serve cold. Serves 8.