Greek Potato Salad

2 pounds Yukon Gold potatoes
1/3 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon dried oregano or 1 1/2 teaspoons chopped fresh oregano
1/2 cup chopped fresh Italian parsley
1/3 cup pitted, chopped Kalamata olives
1/4 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup crumbled feta cheese

Place potatoes in a large pot, add enough water to cover them, cover pot with a lid, and bring to a boil. Cook until potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Peel and cut into 1- to 1 1/2-inch chunks.

In a large bowl, stir together olive oil, white wine vinegar, oregano, parsley, olives, celery, onion, salt and black pepper. Whisk until well combined. Add potatoes and feta cheese and toss to combine. Cover and let sit at room temperature 2 or 3 hours, or refrigerate for several hours to overnight. Serve at room temperature.

Approximate Values Per Serving: 221.5 calories (51% from fat), 12.5 g fat (3.5 g saturated), 12.5 mg cholesterol, 5 g protein, 22 g carbohydrates, 2 g dietary fiber, 362.5 mg sodium

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