Name: Red Potatoes with Olives, Feta and Mint
Yield: Serves 6
Ingredients: 1 3/4 pounds small red-skinned potatoes, cut into quarters; 1 bunch fresh mint, chopped; 8 ounces feta-cheese, crumbled; 3/4 cup brine-cured black olives (such as Kalamata), pitted, chopped; 1/4 cup extra-virgin oil

This warm potato salad has a Mediterranean accent, thanks to mint, feta cheese and Kalamata olives.

Recipe information

Yield
Serves 6

Ingredients

1 3/4 pounds small red-skinned potatoes, cut into quarters

1 bunch fresh mint, chopped

8 ounces feta-cheese, crumbled

3/4 cup brine-cured black olives (such as Kalamata), pitted, chopped

1/4 cup extra-virgin oil

Preparation

Step 1
Place potatoes and 3 tablespoons mint in large pot of salted water. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes. Drain potatoes; transfer to large bowl.
Step 2
Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper. Garnish potatoes with reserved mint, cheese and olives. Serve warm.

Recipe notes

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