Greek Potato Salad

Ingrédients

• 1/2 tasse, émietté feta cheese
• 1 cuillère à café black pepper
• 1 cuillère à café sea salt
• 1/2 tasse balsamic vinegar
• 1 cuillère à soupe olive oil
• 2 oz olives
• 3/4 tasse, tranche english cucumber
• 1/2 tasse, hachée green onion
• 3/4 tasse, haché green pepper
• 1 tasse, hachée ou tranchée cherry tomatoes
• 3/4 tasse, haché orange pepper
• 2 lbs red baby potatoes

Directives

1. Mix balsamic vinegar and olive oil in a large bowl. If you can find white balsamic vinegar, all the better!
2. Slice potatoes and gently bring to a bowl until just fork tender.
3. Strain and add to vinegar mixture, making sure potatoes are well coated; let sit for 20 minutes.
4. Meanwhile, slice cucumbers, chop the green and red pepper and green onions, slice cherry tomatoes. Strain about 1/2 cup of canned, sliced black olives.
5. Add to potato mixture and mix gently. Season to taste with salt and pepper. Refrigerate.
6. Note: Excellent with lots of fresh ground black pepper and a scattering of feta cheese!