Caputo’s Spicy Feta & Potato Salad

2 lb. Red Potatoes
3 T Fresh Garlic, minced
1 lb. Roasted Peppers (sweet & spicy variety)
½ lb. Cubed Greek Feta (50% sheep/50% goat milk)
½ cup Condiment grade extra virgin olive oil

Boil potatoes in lightly salted water until tender, approximately 25 minutes. Cut potatoes in one-inch cubes. Chop peppers into roughly 1 inch pieces. Combine with cubed feta, garlic, peppers and olive oil. Mix ingredients well, but be careful not to mash potatoes or feta. Serve.

This recipe is much, much better if you roast your own peppers. Spray a baking sheet with non-stick spray. Place peppers on sheet and spray peppers with non-stick spray. Bake at 350 degrees until skins are slightly browned. Peel and seed before adding to salad.

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