New potato & feta salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small red new potatoes, |
| . scrubbed and quartered | ||
| ½ | pounds | Fresh green beans, cut into |
| . 1-inch lengths | ||
| 1 | cup | Water \" |
| 1 | small | Red bell pepper, cut into |
| . thin strips | ||
| 2 | Green onions, sliced | |
| 1 | cup | Plain yogurt |
| 2 | teaspoons | Dijon-type mustard |
| 2 | tablespoons | Chopped fresh dill *OR* |
| 2 | teaspoons | Dried dill |
| ¼ | teaspoon | Pepper |
| 4 | ounces | Feta cheese, crumbled |
Directions
In a 2-quart glass Measure or casserole, combine potatoes, beans and water. Cover with vented plastic wrap or lid and microwave on high 8 minutes. Stir, re-cover and microwave on high 10 minutes, or until tender. Drain vegetables; stir in bell pepper and onion; set aside.
In a bowl, combine yogurt, mustard, dill and pepper. Stir into potato mixture. Gently toss in cheese. Serve after holding at room temperature up to two hours, or refrigerate and serve chilled.
Nutritional analysis per serving: 191 calories, 3 grams fat, 34 grams carbobydrates, 13 milligrams cholesterol, 224 milligrams sodium, 15 percent calories from fat.
** Fort Worth Star Telegram - Food section - 5 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-22-95