Greek Potato Salad II

• small red potatoes, halved and sliced crosswise,¼ inch thick↗3 lbs
• small red onion, halved and sliced thin crosswise↗1
• kalamata olives, pitted and cut into slivers↗1 1⁄2 cups
• capers↗1⁄4 cup
• hard-boiled eggs, quartered3
• cloves unpeeled garlic2 cloves
• crumbled oregano1 teaspoon
• red wine vinegar↗2 1⁄2 tablespoons
• olive oil↗3⁄4 cup
• crumbled feta cheese↗1 cup
• finely chopped cilantro or 1/2 cup parsley1⁄2 cup

Step-by-step instructions

1. 1

   Steam potatoes in batches, covered, for 6-8 minutes, or until just tender and, in a large bowl, combine with the onion, olives, capers, and hard-boiled eggs.

2. 2

   Boil garlic for 5 minutes and peel it.

3. 3

   In a blender, puree garlic with oregano, vinegar and oil.

4. 4

   Add feta and blend dressing until it is combined well.

5. 5

   Toss potatoes with dressing and cilantro and season to taste.