Recipe

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• 2 lbs small red potatoes
• 2 tbsp lemon juice
• 1/2 cup greek olive, sliced
• 2 stalks celery, diagonally sliced
• 1 (2 oz) jar pimientos
• 1/2 cup green onion, minced
• 1/2 cup feta cheese, crumbled
• 3 tbsp lemon juice
• 1 tsp oregano
• 1/2 tsp salt
• 2/3 cup olive oil

• 1 Cut potatoes into 1/2 inch slices and place in a steamer. Steam potatoes for 8 minutes, or just until tender.
• 2 Toss steamed potatoes with 2 tablespoons lemon juice and let cool. Drain lemon juice from potatoes.
• 3 Add olives, celery, red pimento, onion and feta cheese. Toss gently.
• 4 DRESSING: Combine 3 tablespoons lemon juice, oregano, salt, and olive oil. Pour over salad and gently toss. Refrigerate overnight to blend flavors.