1 1/4 lb. small red potatoes
1/4 C. Spanish onions, minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 jalape�o pepper, seeded and minced
2 large cloves garlic, minced
2 T. capers
3 T. red wine vinegar
3 T. olive oil
2 oz. low fat feta cheese, crumbled
2 whites of hard boiled eggs, chopped
3 T. chopped fresh cilantro, chopped
2 T. 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, jalape�o, garlic, capers, vinegar, olive oil, cheese, egg whites, and cilantro. Refrigerate until ready to serve. Garnish with olives if desired.

Yield: 6 servings
Calories: 76
Fat: 8g
Fiber: 3g