| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Greek |
Potatoes, Salads |
8 |
Cups |
INGREDIENTS
| 900 |
g |
Peeled red potatoes, in 1-in |
|
|
pieces about 6 cups/2 |
|
|
lb |
| 2 |
T |
Red wine vinegar |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
T |
Dijon mustard |
| 2 |
T |
Chopped fresh oregano |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Black pepper |
| 1/2 |
c |
Halved pitted kalamata |
|
|
olives |
| 1 |
|
Cucumber, peeled seeded and |
|
|
diced |
| 1/2 |
c |
Chopped roasted red peppers |
| 1 |
|
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 THEHOGUES@t-online.de (John & Trudi Hogue) on Oct 12, 1999
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