I saw this recipe in our local newspaper a couple of months ago, and I finally got around to making it. When I told Al that I was going to make potato salad, he wanted to make sure that I had mayonnaise, hard-boiled eggs, and sweet pickle relish on hand. He was very disappointed when I told him that none of those were in this salad. But once he tasted it, he loved it! This is a very different tasting potato salad, and it was delicious, especially after it sat in the refrigerator over night! I will be making it again, very soon!
1 sweet potato, peeled and cubed
2 potatoes, peeled and cubed
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 red onion, thinly sliced
4 oz feta cheese, crumbled
1/2 C kalamata olives, cut in half
1/4 C lemon juice
2 T capers
1 T minced garlic
1 T oregano
1 t cumin
1 t salt
2 t freshly ground pepper
Roast potatoes in a 425 degree oven for 30 minutes, turning once or twice, cool. Add to remaining ingredients in a large bowl and mix together.