Greek Potato Salad Ii - cooking recipe

Ingredients

3 lbs small red potatoes, halved and sliced crosswise,1/4 inch thick
1 small red onion, halved and sliced thin crosswise
1 1/2 cups kalamata olives, pitted and cut into slivers
1/4 cup capers
3 hard-boiled eggs, quartered
2 cloves unpeeled garlic
1 teaspoon crumbled oregano
2 1/2 tablespoons red wine vinegar
3/4 cup olive oil
1 cup crumbled feta cheese
1/2 cup finely chopped cilantro or 1/2 cup parsley

Preparation

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.
Boil garlic for 5 minutes and peel it.
In a blender, puree garlic with oregano, vinegar and oil.
Add feta and blend dressing until it is combined well.
Toss potatoes with dressing and cilantro and season to taste.