Ingredients
2 pounds small red potatoes, cut into 1/4-inch slices3 cups water1 small red onion, thinly sliced and separated into rings1/2 cup pitted Greek olives1/2 cup oil-packed sun-dried tomatoes, undrained, chopped1/2 cup minced fresh parsley1/3 cup pine nuts, toasted1/8 teaspoon salt1/8 teaspoon pepper1/2 cup sun-dried tomato salad dressing1 package (4 ounces) crumbled tomato and basil feta cheese
Preparation
Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water.
In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat.
Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.
