Red Potatoes with Olives, Feta and Mint

• 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

1. Place potatoes and 3 tablespoons mint in large pot of salted water.
2. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes.
3. Drain potatoes; transfer to large bowl.
4. Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes.
5. Mix in oil.
6. Season with salt and pepper.
7. Garnish potatoes with reserved mint, cheese and olives.
8. Serve warm.

potatoes, fresh mint, fetacheese, brinecured black olives, extravirgin oil

Taken from www.epicurious.com/recipes/food/views/red-potatoes-with-olives-feta-and-mint-2243 (may not work)