Greek Potato Salad

• 1 lb. red potatoes (about 3), cooked, cooked and cubed
• 1/2 cup chopped red peppers
• 1/4 cup thinly sliced red onions
• 1/4 cup pitted Kalamata olives, sliced
• 1/4 packed fresh mint leaves, finely chopped
• 1/2 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil

1. Combine all ingredients except dressing in large bowl.
2. Add dressing; toss to coat.
3. Refrigerate 1 hour.

red potatoes, red peppers, red onions, olives, mint, vinaigrette

Taken from www.kraftrecipes.com/recipes/greek-potato-salad-148728.aspx (may not work)