Recipe for New Potatoes with Spring Peas, Feta, Olives and Mint 
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Yield:
8
Ingredients:
Amount Ingredient
3/4 lb small red-skinned or Yukon gold potatoes, quartered
1/4 cup Carapelli extra virgin olive oil
1 x (4-ounce) container crumbled feta cheese
3/4 cup pitted Calamata olives, sliced lengthwise into quarters
1/2 cup fresh or frozen peas
3 tbl chopped fresh mint
Instructions:
Instructions: Place potatoes in medium saucepan; add water to cover. Bring potatoes to a boil; reduce heat and simmer, covered, 15 to 20 minutes or until just tender. Drain well and cool slightly. Toss potatoes with olive oil, feta, olives, peas, mint and season to taste with salt and pepper.

Serves 8.
Refrigerate any leftover dressing.

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