Recipe modified. Original recipe from the Winnipeg Free Press.
What you'll need
6 Large potatoes, scrubbed and diced
1 tsp Salt
1 Red bell pepper, seeded and chopped
1 Orange bell pepper, seeded and chopped
4 Tomatoes, cored and cut into bite size pieces
2 tbsp Capers
1 Small bunch fresh dill, finely chopped (or 2 tsp dried dill)
1 Green onion, chopped
1/4 cup Red wine vinegar
1/4 cup Extra virgin olive oil
2 Cloves garlic, minced
1/2 cup Feta, crumbled
1. Place potatoes and salt in a large saucepan. Fill pan with enough cold water to just cover potatoes and set over high heat. Bring to a boil, reduce heat and simmer until potatoes are just cooked but still firm in the middle (about 15 minutes). Drain and cool.
2. Meanwhile, in a large bowl, combine the peppers, tomatoes, capers, dill and green onion. Toss.
3. Combine the vinegar, oil, mayonnaise and garlic and whisk till smooth.
4. Add the potatoes to the vegetables. Pour dressing over and toss well. Store in the fridge. Before serving add the feta and toss.