WARM RED POTATO SALAD WITH OLIVES AND FETA

 2 pounds small red potatoes cut into quarters

1 bunch chopped fresh mint, divided

4 ounces crumbled feta cheese

¾ cup pitted kalamata olives, chopped

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

Bring potatoes and 3 tablespoons mint to boil in a large pot of water. Reduce heat and cook about 12 minutes or until tender. Drain and transfer to a large bowl. Set aside 1 tablespoon mint. Add remaining mint, cheese and olives to potatoes; add oil and mix carefully. Salt and pepper to taste. Garnish with reserved mint. Serve warm. Makes 8 servings.