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.
