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Potato Salad

8 medium Yukon Gold potatoes
-Boil whole until firm done, drain and run water over to
stop cooking. Let cool enough to handle. Score the peel if
it is not already cracked and start peeling. Most of the
peel will easily strip off and the rest can be gently
scraped with minimum loss of potato. Cut into 1 inch (or so)
cubes and refrigerate.

While waiting for potatoes to cook/cool prepare and combine
the following ingredients:
1/2 cup finely diced cucumber
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced seeded medium red tomato
1/4 cup finely diced red onion
1 T dried oregano
1/2 t dried thyme
1/2 t dried fennel
1/2 t granulated garlic
1/4 t cumin
1 t ground pepper
dash red pepper flakes
3/4 cup extra virgin olive oil
1/4 cup (no sodium) red wine vinegar
1/4 cup balsamic vinegar
1/4 cup crumbled feta cheese
**See end of instructions for adding salt.
Pour over cooled potatoes in large bowl and gently toss to
cover all cubes. The potatoes do not have to be icy cold and
will absorb the flavors better if not too cool.

Add and gently toss with the above:
1/4 cup sliced kalamata olives
1/2 cup sliced black olives
1/3 cup slice green olives (with pimiento)
1/4 red onion sliced thin and separated

**After the salad has been refrigerated at least one hour
add salt to taste (if you must).  

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