Cold Potato Salad With Tomatoes, Olives And Feta

Total Time: 20 hrs 30 mins Preparation Time: 20 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 lbs small red potatoes (do not peel)
• 1/4 cup wine vinegar
• 1/3 cup olive oil (can use more to taste)
• 1 english cucumber, peeled, seeded and coarsely chopped
• 3 -4 large firm ripe tomatoes (cut into about 1/2-inch cubes)
• 1 large red onion, thinly sliced
• 1 cup sliced olive (preferably brine-cured)
• 2 teaspoons dried oregano (or to taste)
• 4 hard-boiled eggs (cut into quarters lengthwise or sliced)
• 1 cup crumbled feta cheese (or to taste)
• salt and black pepper

Recipe

• 1 wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
• 2 transfer to a large bowl and cool to room temperature.
• 3 toss lightly with wine vinegar, cover place in the refrigerator until cold.
• 4 remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more wine vinegar at this point if desired).
• 5 add in cucumber, chopped tomatoes, olives and onions; toss to combine.
• 6 add in crumbled feta cheese; mix to combine.
• 7 place in a large glass bowl and place the sliced eggs around the edge of bowl.
• 8 cover and refrigerate for a minimum of 5 hours before serving.