Cold Potato Salad With Tomatoes, Olives And Feta - cooking recipe

Ingredients

3 lbs small red potatoes (do not peel)
1/4 cup white wine vinegar
1/3 cup olive oil (can use more to taste)
1 English cucumber, peeled, seeded and coarsely chopped
3 -4 large firm ripe tomatoes (cut into about 1/2-inch cubes)
1 large red onion, thinly sliced
1 cup sliced olive (preferably brine-cured)
2 teaspoons dried oregano (or to taste)
4 hard-boiled eggs (cut into quarters lengthwise or sliced)
1 cup crumbled feta cheese (or to taste)
salt and black pepper

Preparation

Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
Transfer to a large bowl and cool to room temperature.
Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
Add in crumbled feta cheese; mix to combine.
Place in a large glass bowl and place the sliced eggs around the edge of bowl.
Cover and refrigerate for a minimum of 5 hours before serving.