Red Potatoes with Olives, Feta and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This warm potato salad has a Mediterranean accent, thanks to mint, feta cheese and Kalamata olives. 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 |
Directions:
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.
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.
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