Greek Potato Salad

This is a yummy potato salad to take to gatherings.  It doesn't have any mayonnaise, so you don't need to worry about refrigeration.


Greek Potato Salad
5 lbs red potatoes, washed and quartered
2 Tablespoons dried rosemary
2 Tablespoons dried oregano
1 Tablespoon salt
1 teaspoon black pepper
1/2 cup olive oil, divided
1/4 cup red wine vinegar or Balsamic
2 Tablespoons honey mustard (or Dijon mustard)
1 tablespoon honey
6 oz can black olives, chopped or sliced (you can use Kalamata olives if you prefer)
2.5 oz jar capers, chopped
8 oz feta cheese, crumbled (herbed tomato basil is really good)
1/2 cup Parmesan cheese
1/4 cup fresh parsley, chopped


Drizzle the quartered potatoes with 1/4 cup olive oil, dried rosemary, dried oregano, salt and pepper.  Bake at 450 degrees F for 30-45 minutes, turning potatoes about half-way through.  In a large bowl, whisk remaining 1/4 cup olive oil, red wine vinegar and honey mustard to make a dressing.  Pour the hot roasted potatoes into the bowl and toss well with the dressing.  Add olives, capers, feta, Parmesan cheese and toss well.  Sprinkle with fresh parsley and serve warm.