Greek Potato Salad

Ingredients  

• 2 or 3 medium zucchini, sliced into thin rounds
• 4 potatoes, cut into cubes
• 2 tomatoes, sliced into quarters
• 2 cucumbers, peeled and sliced
• 1 small onion, sliced into thin rings
• 1/2 cup pitted Greek olives
• 1/2 cup extra virgin olive oil
• 1/2 cup lemon juice
• 3 hard-boiled eggs, cut into quarters
• 4 oz Greek feta cheese, cubed
• 1 tsp dried oregano
• salt and ground black pepper, to taste

Instructions 
1.Fill a medium saucepan with water and bring it to a boil. Cook the zucchini for 10 minutes, until they are soft when pierced with a fork. Rinse the zucchini in cold water, then drain it, and set it aside in a large bowl.
2.Bring a medium saucepan of water to a boil. Add the potatoes and cook them for 15 to 20 minutes, until they are soft when pierced with a fork. Rinse them in cold water, and then drain the potatoes and add them to the zucchini.
3.Add the tomatoes, cucumbers, onion, olives, olive oil, lemon juice, eggs, feta, and oregano. Toss the ingredients lightly to combine them.
4.Add salt and pepper, to taste, and stir the salad gently to mix in the seasoning.
5.Chill the salad for at least 30 minutes before serving it.