Salad and Salad Dressing Recipes

Mediterranean Potato Salad

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

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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

  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.

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.



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