1 3/4 pounds small red-skinned potatoes, quartered
1/4 cup extra virgin olive oil
1 (4-oz.) container crumbled feta cheese
3/4 cup pitted olives, sliced lengthwise into quarters
1/2 cup fresh or frozen peas
2 to 3 tbsps chopped fresh mint
Salt and freshly ground pepper, to taste

Potatoes With Spring Peas, Feta, Olives & Mint

1. Place potatoes in a medium saucepan; add water to cover.
2. Bring potatoes to a boil; reduce heat and simmer, covered, for about 15 to 20 minutes or until just tender. Drain well and cool slightly.
3. Toss potatoes with olive oil, feta, olives, peas, mint and season to taste with salt and pepper. Refrigerate any leftover dressing. Great as a side dish with lamb.
   Serves 8
   Preparation time: 30 minutes