Lakehouse Greek Potato Salad

Ingredients

• 2 pounds red potatoes
• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh oregano leaves
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 medium cucumber
• 1/2 cup pitted, sliced Kalamata olives
• 1/2 cup diced red bell pepper
• 1/2 cup diced tomato
• 1/2 small red onion, thinly sliced into quarter-rings
• 4 or 5 pepperoncini peppers, cores and stems discarded, chopped coarsely
• 1 cup crumbled feta cheese (4 ounces)
• Topping: Jumbo lump crab meat (optional)

Directions

Cook potatoes until tender. While the potatoes are cooking, combine oil, vinegar, oregano, salt and pepper in a large mixing bowl; whisk well.

Slice cucumber into 4 lengthwise quarters; scrape away and discard seeds and pulpy seed core. Cut cucumbers into 1/4-inch dice; set aside.

When potatoes are tender, drain and refresh with cold water until cool. Cut into 3/4-inch cubes. Add to the mixing bowl with the dressing (give the dressing another quick whisk if it has separated); stir gently to coat potatoes with dressing.

Add diced cucumber and remaining ingredients; toss gently to combine.

Cover and refrigerate until well-chilled; serve cold.

Serves 8.

Source: Clarion-Ledger – Jackson, Ms