Potato Salad With Feta Cheese

• 1/3 c. olive oil
• 1/4 c. chopped fresh dill
• 1/4 c. chopped fresh parsley
• 1 small red onion, thinly sliced
• 2 1/2 Tbsp. fresh lemon juice
• 2 Tbsp. fresh mint
• 2 Tbsp. fresh oregano or 1 tsp. dried
• 2 tsp. grated lemon peel
• 1 large garlic clove, minced
• 3/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 1/2 lb. small red potatoes
• 8 oz. Feta cheese
• 4 green onions, thinly sliced
• 1 large red bell pepper, diced
• 1 large tomato, diced
• 1 pickling cucumber, diced
• Kalamata olives

1. Blend first 11 ingredients in blender or food processor until dressing is as smooth as possible.
2. Can be prepared one day in advance and refrigerated.
3. Cook potatoes in boiling water until tender, about 15 minutes.
4. Drain and cool slightly.
5. Cut potatoes in half.
6. Pour dressing over warm potatoes and toss gently.
7. Cover and refrigerate up to one day in advance.
8. Add cheese, green onions, bell pepper, tomato, cucumber and olives to potatoes and toss gently.

olive oil, fresh dill, fresh parsley, red onion, lemon juice, fresh mint, fresh oregano, garlic, salt, cayenne pepper, red potatoes, feta cheese, green onions, red bell pepper, tomato, pickling cucumber, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996415 (may not work)