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Mediterranean Potato Salad


If making ahead, add enough chicken broth to moisten to desired texture before serving.



  1. 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.
  2. When cool, cut into quarters, or eighths if large (about 1 1/2-inch chunks).
  3. In a large bowl, combine potatoes with green onions, feta cheese, and basil.
  4. 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.
  5. Serve, or if making ahead, chill up to 1 day.

Makes: 6 servings

Per serving: 220 cal., 14% (31 cal.) from fat; 8.4 g protein; 3.4 g fat (2 g sat.); 39 g carbo.; 299 mg sodium; 13 mg chol.

Posted by kdipaolo at Recipe Goldmine 7/10/01 8:33:45 pm.


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