Mediterranean Potato Salad

• 2 pounds small red potatoes, cut into 1/4-inch slices
• 3 cups water
• 1 small red onion, thinly sliced and separated into rings
• 1/2 cup pitted Greek olives
• 1/2 cup oil-packed sun-dried tomatoes, undrained, chopped
• 1/2 cup minced fresh parsley
• 1/3 cup pine nuts, toasted
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup sun-dried tomato salad dressing
• 1 package (4 ounces) crumbled tomato and basil feta cheese

1. Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water.
2. In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat.
3. Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.

red potatoes, water, red onion, olives, tomatoes, parsley, pine nuts, salt, pepper, tomato salad dressing, tomato

Taken from www.tasteofhome.com/recipes/mediterranean-potato-salad/ (may not work)