Greek Potato Salad | Oregonian Recipes

Ingredients

• 2 pounds Yukon Gold potatoes
• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon dried oregano or 1 1/2 teaspoons chopped fresh oregano
• 1/2 cup chopped fresh Italian parsley
• 1/3 cup pitted, chopped kalamata olives
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup crumbled feta cheese