Greek Potato Salad
2 pounds Yukon Gold potatoes
1/3 cup olive oil
2 tablespoons white wine vinegar
½ teaspoon dried oregano or 1 1/2 teaspoons chopped fresh oregano
½ cup chopped fresh Italian parsley
1/3 cup pitted, chopped kalamata olives
¼ cup chopped celery
¼ cup chopped onion
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup crumbled feta cheese
Place potatoes in a large pot, adding enough water to cover them; cover pot with a lid and bring to a boil. Cook until potatoes are pierced easily with the tip of a sharp knife, about 15 to 20 minutes. Drain and let cool until you can handle them, but they are still warm. Peel and cut into 1- to 1-1/2-inch chunks.
In a large bowl, stir together olive oil, white wine vinegar, oregano, parsley, olives, celery, onion, salt and black pepper. Whisk until well combined. Add potatoes and feta cheese and toss to combine. Cover and let sit at room temperature for 2 to 3 hours, or refrigerate for several hours to overnight. Serve at room temperature.
Start to finish: about 4 hours, mostly unattended marinating
Yield: 8 servings
Approximate values per serving: 222 calories, 12.5 g fat (3.5 g saturated), 12.5 mg cholesterol, 5 g protein, 22 g carbohydrates, 2 g dietary fiber, 363 mg sodium.
-- Debbie Moose's "Potato Salad: 65 Recipes From Classic to Cool"; Houghton Mifflin Harcourt, 2009.)