A Spring Potato Salad

This recipe is from the Williams Sonoma blog which has wonderful recipes! I added blanched fresh peas as I had them!

Spring Potato Salad

For the olive relish:

5 Tbs. (2 1/2 fl. oz./75 ml.) olive oil

2 1/2 Tbs. white wine vinegar

1 large garlic clove, minced

1 1/2 tsp. dried oregano

Salt and freshly ground pepper

6 large Greek or Sicilian green olives, pitted and chopped

6-8 brine-cured black Mediterranean olives, pitted and chopped

1/2 cup (2 1/2 oz./75 g.) chopped fennel

3 large green onions, including green parts, chopped

12 small multicolored potatoes (about 2 1/2 lb./1.25 kg. total weight)

1 can (14 oz./440 g.) quartered artichoke hearts in water

5 oz. (155 g.) feta cheese, coarsely crumbled

To make the olive relish, combine the oil, vinegar, garlic, oregano and 1/4 teaspoon pepper in a bowl. Whisk to blend. Stir in the olives, fennel and two-thirds of the green onions.

Bring a large pot of salted water to a boil. Add the potatoes and cook until tender when pierced with a small knife, about 25 minutes. Drain and let stand until cool to the touch, about 20 minutes. Cut the potatoes in half, then transfer to a large bowl. Sprinkle with salt and pepper to taste. Add the artichokes and olive relish. Toss to blend. Stir in most of the cheese, reserving some for sprinkling on top.

Sprinkle the remaining green onions and the remaining cheese over the salad and serve. Serves 4-6.

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