2 potatoes cut into 1/2 inch cubes
2 eggs, hardboiled
1/4 C Feta cheese
1/3 C Kalamata olives, pitted and minced
1/3 C red onion, minced
2 Tbsp pimento, diced
1 clove garlic, minced
1Tbsp fresh oregano, minced
1/4 C Alta Cresta Olive Oil Italian Blend EVOO
4 Tbsp champagne vinegar
Salt and pepper to taste
Place potatoes in large pot, add water to cover potatoes, add salt, cover pot and bring to a boil. Cook potatoes until a sharp knife can pierce the potatoes easily, 15 to 20 minutes. Drain and let cool until warm. Peel the potatoes and cut into 1/2 inch cubes.
In a large bowl stir together the EVOO, vinegar, salt, olives, red onion, garlic, pimento and oregano. Add potatoes, feta and eggs. Toss to combine. Cover and let sit for 1 to 2 hours. Serve at room temperature.