Salad and Salad Dressing Recipes
Mediterranean Potato Salad
If making ahead, add enough chicken broth to moisten to desired texture before serving.
Yield:: 6 servings
Ingredients
- 2 1/2 pounds red thin-skinned potatoes (2 1/4 to 3 inch), scrubbed
- 1/2 cup thinly sliced green onions, including green tops if desired
- 1 1/2 cups (2 3/4 ounces) crumbled feta cheese
- 1/4 cup minced fresh basil
- 6 ounces purchased peeled roasted red peppers (not in oil), drained
- 1/2 cup nonfat cottage cheese
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1/4 teaspoon ground pepper
- Salt and pepper
Instructions
- In a 5 to 6 quart pan, bring 3 quarts water to a boil. Add potatoes, cover, and cook over medium heat until potatoes are just tender when pierced, 30 to 40 minutes. Drain, and immerse in cold water.
- When cool, cut into quarters, or eighths if large (about 1 1/2 inch chunks).
- In a large bowl, combine 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.
Nutrition
Per serving: 220 cal., 14% (31 cal.) from fat; 8.4g protein; 3.4g fat (2g sat.); 39g carbo.; 299mg sodium; 13mg chol.
Attribution
Posted by kdipaolo at Recipe Goldmine 7/10/01 8:33:45 pm.