Ingredients
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
Directions
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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