| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Greek |
Vegetables, Salads, Cols.l&e |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
|
-2 lbs. potatoes washed |
| 1/2 |
c |
Crumbled feta cheese thorou- |
|
|
Gly rinsed and drained |
| 1 |
|
Medium onion peeled, cut in |
|
|
Half,then thinly sliced |
| 1/2 |
c |
Fresh parsely, coarsley |
|
|
Chopped |
| 1/2 |
ts |
Salt free xtra spicy season |
| 3 |
ts |
Salt free garlic&herb season |
| 1 |
ts |
Oregano |
| 1/3 |
c |
Lemon juice |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Vinegar |
INSTRUCTIONS
Boil potatoes until firm but tender. Do not overcook (15-20 minutes). Cool
by placing pot of potatoes in sink and gently running cold water over
potatoes. Drain thoroughly. Cut potatoes into 1/2 inch cubes. Place in a
large bowl with the rest of the ingredients and toss lightly, mixing well.
Posted to MM-Recipes Digest V3 #256
Date: Wed, 18 Sep 1996 18:09:32 -0400
From: Dotnapier@aol.com
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