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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. |
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