POTATO SALADS TWO VARIATIONS GREEK POTATO SALAD WITH FETA VINAIGRETTE Yield: 16 - 1/2 cup servings.
2 pounds red potatoes, cubed 2 tablespoons red-wine vinegar 1/4 cup olive oil 1 tablespoon Dijon mustard 2 tablespoons chopped fresh oregano Salt and pepper to taste 1/2 cup kalamata olives, halved 1 cucumber, peeled, seeded and diced 1/2 cup chopped roasted red peppers 1 green bell pepper, diced 1/2 cup minced red onion 1 cup crumbled feta cheese 1/4 cup chopped fresh parsley 1. Steam potatoes until tender, 13 minutes. 2. Whisk vinegar, olive oil, mustard, oregano, salt and pepper. 3. While potatoes are warm, toss with dressing. Let cool. 4. Stir in olives, cucumber, red and green peppers, onion, cheese and parsley. POTATO SALAD WITH HERBS, PEAS AND BACON Yield: 4-6 servings. 2 pounds Red Bliss potatoes 4 slices cooked bacon, crumbled 1 cup cooked peas 6 tablespoons olive oil 3 tablespoons wine vinegar 1 teaspoon Dijon mustard 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives 1 teaspoon chopped fresh thyme Salt and pepper to taste 1. Cook potatoes in salted water until fork-tender. Cut into bite-size pieces and place in bowl. Fold in bacon, then peas. 2. Mix oil, vinegar and mustard; pour over potatoes. Sprinkle salad with parsley, chives and thyme. Add salt and pepper. Refrigerate. Bring to room temperature for serving. A single candle can illuminate an entire room. A true friend lights up an entire lifetime. Thanks for the bright lights of your friendship. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
