Greek potato salad with feta vinaigrette

Yield: 8 Cups

Measure Ingredient
900 grams Peeled red potatoes; in 1-in pieces, (about 6 cups/2 lb)
2 tablespoons Red wine vinegar
¼ cup Extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons Chopped fresh oregano
½ teaspoon Salt
¼ teaspoon Black pepper
½ cup Halved pitted kalamata olives
1 \N Cucumber; peeled, seeded and diced
½ cup Chopped roasted red peppers
1 small Green pepper; diced
½ cup Tiny-diced red onion
125 grams (4 oz) feta cheese; crumbled (about 1 cup crumbled cheese)
¼ cup Chopped fresh Italian parsley

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@... (John & Trudi Hogue) on Oct 12, 1999

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