Greek Salad with Young Potatoes

Ingredients

• 500 g new small potatoes
• 1 Red Onion
• 2 red bell peppers
• 3 tomatoes
• 80 g black olives (pitted)
• 200 g cucumber
• 150 g feta cheese
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the potatoes thoroughly and cook them in salted water for about 20 minutes until tender. Let them cool slightly, then quarter.

2. 2.

   Peel the onion and slice it into strips.

3. 3.

   Wash the bell peppers, halve them, remove seeds, discard white membranes, and dice the flesh. Wash the tomatoes, cut off stems, and slice them into wedges.

4. 4.

   Wash the cucumber, peel if desired, and cube it.

5. 5.

   Combine all prepared vegetables with olives, crumbled feta, olive oil, vinegar, parsley, salt, and pepper in a bowl; toss gently to mix. Serve arranged on small bowls or plates.