Recipe of the Month  
March, 2020
                                 GREEK POTATO SALAD

2 pounds new potatoes, scrubbed and cut into quarters
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon fresh, chopped oregano or 1/2 teaspoon dried
1 teaspoon freshly chopped rosemary or 1/2 teaspoon dried and
crumbled
4-6 ounces feta cheese, crumbled
1 sweet red pepper, finely chopped
1 green onion/scallion, thinly sliced
1/2 cup pitted Kalamata olives, coarsely chopped
Salt and pepper to taste

Fill a medium sized stock pot 3/4 with cold water. Bring
the water to a roiling boil. Add 3 tablespoons kosher salt
and the potatoes. Bring back to boil and then simmer  the
potatoes until tender when pierced with a fork. Drain the
potatoes and return them to the cooking pot. Set aside

Whisk oil, vinegar, oregano, and rosemary together until
emulsified. Move the reserved potatoes to a bowl. Pour
the dressing over the potatoes and gently toss. Add
remaining ingredients. Toss gently and set aside for at
least 30 minutes to allow the seasonings to meld. Sprinkle
with additional feta and fresh oregano . Serve at room
temperature. If it is necessary for you to store the salad
in the refrigerator, bring it to room temperature before
serving.