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Lemon Olive Potato Salad

salads, cheese, potatoes

6 new potatoes; about 2 pounds
3 tablespoons olive oil
2 tablespoons chopped fresh oregano
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
1/4 teaspoon (each) salt and pepper
1/2 cup thinly sliced red onion
1/2 cup black olives
1/4 cup capers
1/2 sweet green pepper; sliced
1 cup crumbled feta cheese; optional

In large pot of boiling salted water, cover and cook 6 new potatoes (about 2 pounds), scrubbed (or peeled if desired), for 18 to 20 minutes or until tender. Drain and let cool; cut into 3/4-inch cubes. In large bowl, whisk together olive oil, oregano, grated lemon rind, lemon juice and salt and pepper. Add red onion, black olives, capers, green pepper and cubed potatoes. If desired, add feta cheese. Toss to combine.

Contributor: Canadian Living Magazine, August, 2001

Yield: 4 servings

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