Feta Potato Salad

Feta Potato Salad (slightly adapted from KraftFoods, Servings: 12, Total Time: 3 hours, 25 minutes)

Ingredients

·         3 lb.  small red potatoes, quartered

·         1 cup  Zesty Italian Dressing

·         12 oz. Mediterranean Feta Cheese, crumbled

·         1 medium  red pepper, chopped

·         1 medium  cucumber, peeled, seeded and chopped

·         ½ cup  sliced green onions (green and white parts)

Directions

1.)    Cook potatoes in boiling water 15 min. or just until tender; drain. Place in large bowl.

2.)    Add remaining ingredients; mix lightly. Cover.

3.)    Refrigerate several hours or until chilled. Stir before serving.

I made this for a family picnic and everybody loved it!  I wanted to try a no-mayo potato salad option for both the health and taste benefits (I’m not a huge fan of mayo.)  This fit the bill!  The potatoes soaked up some of the Italian dressing, which made for a nice bite.  They were soft and added a nice contrast to the crispy veggies.  I may use regular feta in the future as I don’t know how much taste the Mediterranean actually added.  Either way, this will be a go-to picnic item for me – easy and tasty!