Recipe for cooking mediterranean potato salad
Super Salad Recipes :: Potato Salads
Mediterranean Potato Salad
Posted by kdipaolo at recipegoldmine.com 7/10/01 8:33:45 pm
Notes: If making ahead, add enough chicken broth to moisten to desired texture before servings.
Makes approximately: 6 servings
2 1/2 lb. red thin-skinned potatoes
(2 1/4 to 3 in.), scrubbed
1/2 C. thinly sliced green onions,
including green tops if desired
1 1/2 C. (2 3/4 oz.) crumbled feta cheese
1/4 C. minced fresh basil
6 oz. purchased peeled roasted
red peppers (not in oil), drained
1/2 C. nonfat cottage cheese
1/2 C. chicken broth
2 Tbsp. lemon juice
1/4 tsp. ground pepper
Salt and pepper
In a 5- to 6-qt. pan, bring 3 qt. water to a boil. Add potatoes, cover, and cook over med. heat until potatoes are just tender when pierced, 30 to 40 min. Drain, and immerse in cold water When cool, cut into qt.ers, or eighths if lrg. (about 1 1/2-in. chunks). In a lrg. bowl, Mix together potatoes with green onions, feta cheese, and basil.
In a blender, whirl red peppers, cottage cheese, chicken broth, lemon juice, and ground pepper until smooth. Mix gently but thoroughly with potato mixture; season to taste with salt and more pepper. Serve, or if making ahead, chill up to 1 day.
Per servings: 220 cal., 14% (31 cal.) from fat; 8.4 g protein; 3.4 g fat (2 g sat.); 39 g carbo.; 299 mg sodium; 13 mg chol.
