Greek Potato Salad with Feta Vinaigrette

2lbs peeled red potatoes, cut into 1 inch pieces (about 6 cups)

2 tablespoons red wine vinegar

¼ cup extra-virgin olive oil

1 tablespoon Dijon mustard

2 tablespoons chopped fresh oregano

½ teaspoon salt

¼ teaspoon black pepper

½ cup halved pitted Kalamata olives

1 cucumber, peeled, seeded and diced

½ cup chopped roasted sweet red peppers

1 small green pepper, diced

½ cup tiny diced red onion

4 ounces feta cheese, crumbled (about 1 cup)

¼ cup chopped fresh Italian parsley

 Steam potatoes until very tender, 12-14 minutes. Meanwhile, in a large bowl, make dressing by whisking together vinegar, olive oil, mustard, oregano, salt and pepper. While potatoes still are warm, toss them with dressing and set aside until cool. Stir in olives, cucumber, red and green peppers, onion, cheese and parsley. Makes 8 cups.

This is a recipe cut out of the Columbus Dispatch on Wednesday, May 26, 1999. My mother loved to cut recipes out of the newspaper .  In 1999 I was 15 years old and my brother was 18 years old and on the verge of graduating from high school.  We were busy teenagers but my Mom made sure we still found time to sit down around the family dinner table for meals (if not as often) and sharing about our days. My Mom would constantly talk about how most people hate their teenagers but that Brian and I were some of her favorite people to be around.