James's Potato Salad Feta Vinaigrette
900 gm Peeled red potatoes, in 1-in pieces, (about 6 cups/2 lb)
2 tbl Red wine vinegar
1/4 cup Extra-virgin olive oil
1 tbl Dijon mustard
2 tbl Chopped fresh oregano
1/2 tsp Salt
1/4 tsp Black pepper
1/2 cup Halved pitted kalamata olives
1 x Cucumber, peeled, seeded and diced
1/2 cup Chopped roasted red peppers
1 sm Green pepper, diced
1/2 cup Tiny-diced red onion
125 gm (4 oz) feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup Chopped fresh Italian parsley
Method :
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.