This twist on potato salad adds extra zest to any meal or picnic. Serves 6.

Ingredients:
2 1/2 pounds small red or Yukon Gold potatoes, cut in half
6 ounces Mt. Vikos Sheep & Goats Milk feta, crumbled
1/3 cup pitted Kalamata olives, coarsely chopped
1 bunch scallions, chopped
1/3 cup Olympos Fire Roasted Red or Yellow peppers
1/3 cup Frantoia Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
3 tablespoons Italian flat-leaf parsley, chopped
1 teaspoon dried oregano
Salt, pepper to taste

Place potatoes in a saucepan of cold, salted water and bring to a boil. Lower heat, simmer until potatoes are tender, remove from heat, and drain.

In a salad bowl, combine cooked potatoes, feta, olives, scallions, and red or yellow peppers. In a separate bowl, whisk together remaining ingredients for the dressing, then toss with potato mixture. Taste and adjust seasonings. Serve while potatoes are still warm or at room temperature.