Greek Potato Salad

I hope my wine post of yesterday wasn't too much detail, but I thought today we would go for a simple recipe for a change of pace.  I will follow-up with the promised articles on other wines of the world over time, spacing them out over a couple of weeks. 

A few years ago we were on a trip to Door County, Wisconsin and stopped to spend the night with some friends in Wisconsin at their summer home.  She served this Greek Potato Salad and we loved it.  It is a terrific dish for summer picnics as it has no mayonnaise and it is easy to prepare.  I am not sure of the original origin of the recipe, so will just attribute it to our friend Sue.

Ingredients:

2 LB. Red Potatoes
2/3 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar
1/2 tsp. Dried Oregano
1/2 tsp. Chopped Fresh Rosemary
1/2 LB. Feta Cheese - Crumbled
1 Red Bell Pepper - Seeded and Chopped
1/2 Cup Chopped Green Onion
1/2 Cup Kalamata Olives - Pitted and Chopped
Salt and Pepper to Taste

Preparation:

Cook potatoes(skins on) in salted boiling water until just tender.  Don't overcook or they will not cut up nicely.  Drain and cut into bite sized pieces.  Put potatoes into a large serving bowl. Mix together Olive Oil, vinegar, oregano and rosemary.  Pour over potatoes.  Add remaining ingredients and toss gently.  Salt and pepper to taste.  Let stand for thirty minutes before serving to let the flavors mix.  Serve at room temperature and enjoy.