| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Greek |
Salads, Potatoes |
8 |
Cups |
INGREDIENTS
| 900 |
g |
Peeled red potatoes; in 1-in pieces, (about 6 cups/2 lb) |
| 2 |
tb |
Red wine vinegar |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Chopped fresh oregano |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
c |
Halved pitted kalamata olives |
| 1 |
|
Cucumber; peeled, seeded and diced |
| 1/2 |
c |
Chopped roasted red peppers |
| 1 |
sm |
Green pepper; diced |
| 1/2 |
c |
Tiny-diced red onion |
| 125 |
g |
(4 oz) feta cheese; crumbled (about 1 cup crumbled cheese) |
| 1/4 |
c |
Chopped fresh Italian parsley |
INSTRUCTIONS
Steam potatoes until very tender, 12 to 14 minutes. Meanwhile, in large
bowl, make dressing by whisking together vinegar, olive oil, mustard,
oregano, salt and pepper. When potatoes are still warm, toss them with
dressing and set aside until cool Stir in olives, cucumber, red and green
peppers, onion, cheese and parsley.
Posted to MM-Recipes Digest by [email protected] (John & Trudi Hogue)
on Oct 12, 1999
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