2 lbs. sm. red potatoes
2 tbsp. lemon juice
1/2 c. sliced ripe olives
2 stalks celery, diagonally sliced
1 (2 oz.) jar pimento (optional)
1/2 c. minced green onions
1/2 c. crumbled feta cheese
3 tbsp. lemon juice
1 tsp. oregano
1/2 tsp. salt
2/3 c. olive oil

Cut potatoes into 1/2 inch slices and place in a steamer. Steam potatoes for 8 minutes, or just until tender. Toss steamed potatoes with 2 tablespoons lemon juice and let cool.

Drain lemon juice from potatoes. Add olives, celery, pimento, onion and cheese. Toss gently.

Combine 3 tablespoons lemon juice, oregano, salt, and olive oil. Pour over salad and gently toss. Serve immediately or refrigerate overnight.