Red Potatoes with Olives, Feta and Mint

• 1 3/4 pounds small red-skinned potatoes, cut into quarterspotato
• 1 bunch fresh mint, choppedmint
• 8 ounces feta-cheese, crumbled
• 3/4 cup brine-cured black olives (such as Kalamata), pitted, chopped
• 1/4 cup extra-virgin oilolive-oil

1. 01Place potatoes and 3 tablespoons mint in large pot of salted water. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes. Drain potatoes; transfer to large bowl.
2. 02Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper. Garnish potatoes with reserved mint, cheese and olives. Serve warm.

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