This is my favourite potato salad. It has a nice tangy flavour and can be served hot or cold.



3 lbs small new potatoes
red and/or white
3 eggs
Start potatoes and eggs in pot of cold water. Bring to boil. Remove eggs after 10 minutes, drop into ice water. Boil potatoes until tender. Drain.
arugula or spinach leaves, chopped coarsely
or use whole baby spinach leaves
Add chopped greens to hot potatoes to allow them to wilt.
feta cheese
fresh oregano
2 Tbsp Dijon mustard
olive oil
optional: whipping cream
Finely chop the peeled hard-boiled eggs, the oregano and chives. Crumble the feta cheese and mix together with the mustard in a small bowl. Beat the olive oil, a few drops at a time into this mixture. If desired, beat in enough whipping cream to thin the dressing to mayonnaise consistency.
Serves from CBC Radio Noon, June 1, 1999