Great as a side dish with lamb

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

Cooking Directions
Place potatoes in medium saucepan; add water to cover. Bring potatoes to a boil; reduce heat and simmer, covered, 15 to 20 minutes or until just tender. Drain well and cool slightly. Toss potatoes with olive oil, feta, olives, peas, mint and season to taste with salt and pepper. Serves 8.
Refrigerate any leftover dressing.

Preparation Time: 15 minutes

Total Time: 40 minutes

Wine Suggestions: Sauvignon Blanc, Riesling, Pinot Noir, Merlot