Red Potatoes with Olives, Feta and Mint Recipe

Red Potatoes with Olives, Feta and Mint Recipe

  • 1 3/4 pounds small red-skinned potatoes, cut into quarters
  • 1 bunch fresh mint, chopped
  • 8 ounces feta-cheese, crumbled
  • 3/4 cup brine-cured black olives (such as Kalamata), pitted, chopped
  • 1/4 cup extra-virgin oil
  1. Place potatoes and 3 tablespoons mint in large pot of salted water. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes. Drain potatoes; transfer to large bowl.
  2. Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper. Garnish potatoes with reserved mint, cheese and olives. Serve warm.
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