1 one fourth pounds (600 g) small red potatoes
one fourth cup (113 g) Spanish onions, minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 large cloves garlic, minced
2 tablespoons (30 ml) capers
3 tablespoons (45 ml) red wine vinegar
3 tablespoons (45 ml) olive oil
2 ounces (60 g) low fat feta cheese, crumbled
2 whites of hard boiled eggs, chopped
3 tablespoons (21 g) chopped fresh cilantro, chopped
2 tablespoons (30 ml) sliced black olives, optional for garnish
Boil the potatoes in simmering salted water until cooked through,
15-20 minutes, depending on size. Drain and cool. When cool, quarter
or slice into bite sized pieces. Place into a bowl.
Combine the potatoes with the red onion, bell peppers, garlic, capers, vinegar, olive oil, cheese, egg whites, and cilantro. Refrigerate until ready to serve. Garnish with olives if desired.