Moldavian Potato, Feta, & Scallion Salad

6 medium-size red-skinned potatoes
1/3 c. olive oil
2 large cloves garlic, crushed in a garlic press
1 c. crumbled feta cheese, preferably Bulgarian
1/4 c. finely chopped scallions (green onions)
3 T. red wine vinegar, or more to taste
2 T. finely chopped fresh dill
Salt and freshly ground black pepper, to taste
8 imported black olives for garnish

Scrub the potatoes thoroughly under cold running water. Boil in lightly salted water until tender, 18-20 minutes. Cool until manageable and cut into 3/4-inch dice.

In a large bowl, toss the potatoes with olive oil and garlic and then cool to room temperature.

Add the feta and scallions to the potatoes and drizzle with the vinegar. Add the dill and season to taste with salt and pepper. Toss all the ingredients together gently. Allow the salad to sit for 1 hour in order for the flavors to settle. Garnish with the olives and serve.

Serves 4.

Please to the Table cookbook, p. 113.