mediterranean potato salad
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 serving...
Ingredients
- 21/2 pounds red thin-skinned potatoes
- 1/2cupthinly sliced green onions,
- 11/2 cups (2 3/4 ounces) crumbled feta cheese
- 1/4cupminced fresh basil
- 6ouncepurchased peeled roasted
- 1/2cupnonfat cottage cheese
- 1/2cupchicken broth
- 2tablespoonlemon juice
Directions
- 1
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 m
- 2
Makes: 6 servings 2 1/2 pounds red thin-skinned potatoes (2 1/4 to 3 inch), scrubbed 1/2 cup thinly sliced green onions, including green top
- 3
Add potatoes, cover, and cook over medium heat until potatoes are just tender when pierced, 30 to 40 minutes
- 4
Drain, and immerse in cold water When cool, cut into quarters, or eighths if large (about 1 1/2-inch chunks)
- 5
In a large bowl, combine potatoes with green onions, feta cheese, and basil
- 6
In a blender, whirl red peppers, cottage cheese, chicken broth, lemon juice, and ground pepper until smooth
- 7
Mix gently but thoroughly with potato mixture
- 8
season to taste with salt and more pepper