Yield: 4 servings
|20 smalls||New red potatoes|
|2 cups||Parsley, fresh, chopped fine|
|2 tablespoons||Mint leaves, fresh, chopped|
|¾ cup||Diced spring onion including some of the tops|
|1||Tomato, ripe, diced|
|4 ounces||Feta cheese, crumbled|
|2 tablespoons||Olive oil|
Wash the potatoes and put on to steam until tender.
Finely chop and combine the parsley, mint, onions, and tomato.
Squeeze in the lemon juice. Mix thouroughly.
Crumble the feta and turn into the salad makings.
Drain the potatoes and place five in in a shallow bowl. Cover with ¼ of the salad mixture. Potatoes should be mashed or sliced by the person eating. No salt or butter is necessary, really.
This dish was born of necessity when I intended to make tabouli, but found I had no bulgur (which I use instead of couscous), but did have fresh, new potatoes. The dish made a meal! The kind one feels good after.
Created by Gene Kremer gene.kremer@... (1:2245/101) Submitted By GENE KREMER On 07-06-95