Purple Potato Salad

• 1 1/2 lb. purple potatoes
• 1 large cucumber, peeled, quartered, and thickly sliced (2 cups)
• 1 cup halved grape tomatoes
• 1/2 10.5-oz. jar oil-packed feta cheese cubes with herbs, drained, 3 Tbs. oil reserved
• 2 Tbs. fresh lemon juice

1. Cook potatoes in boiling salted water 12 minutes, or until tender.
2. Drain, and rinse under cold water.
3. Peel and halve potatoes, then cut into half-moons.
4. Toss with cucumber and tomatoes in bowl.
5. Coarsely chop feta, and add to salad.
6. Whisk together lemon juice and reserved oil from feta, and add to salad.
7. Chill 30 minutes, or overnight.

purple potatoes, cucumber, halved grape tomatoes, feta cheese, lemon juice

Taken from www.vegetariantimes.com/recipe/purple-potato-salad/ (may not work)