Greek Potato Salad
INGREDIENTS:
1 1/2 c Olive oil
1/2 c Fresh lemon juice
10 Anchovy filets
1/2 ts Minced fresh oregano
1 tb Minced fresh parsley
2 tb Yogurt
1 Clove garlic, peeled
1 lg Hard-boiled egg
Salt
Pepper
1 1/2 lb New potatoes
2 c Cooked chick-peas,
-well-drained
1/2 lb Feta cheese, crumbled
1/4 c Pitted Calamata olives
1/2 c Diced red onion
1 c Diced tomato
1 1/2 c Olive oil
1/2 c Fresh lemon juice
10 Anchovy filets
1/2 ts Minced fresh oregano
1 tb Minced fresh parsley
2 tb Yogurt
1 Clove garlic, peeled
1 lg Hard-boiled egg
Salt
Pepper
1 1/2 lb New potatoes
2 c Cooked chick-peas,
-well-drained
1/2 lb Feta cheese, crumbled
1/4 c Pitted Calamata olives
1/2 c Diced red onion
1 c Diced tomato
Process olive oil, lemon juice, anchovy filets, oregano, parsley, yogurt, garlic, egg, and salt and pepper in a blender or food processor until well combined. Set aside.
Wash and quarter potatoes and place in a medium-sized saucepan. Cover with water and bring to a boil over high heat. Lower heat and simmer about 10 minutes, or until tender. Drain well. Place in a salad bowl and pour half the vinaigrette over the warm potatoes. Toss to combine. Set aside to cool at room temperature. When cool, toss in remaining ingredients. Stir in remaining vinaigrette and serve at room temperature.
The Greek salad comes from Judith Choate's 'The Bean Cookbook'.
Wash and quarter potatoes and place in a medium-sized saucepan. Cover with water and bring to a boil over high heat. Lower heat and simmer about 10 minutes, or until tender. Drain well. Place in a salad bowl and pour half the vinaigrette over the warm potatoes. Toss to combine. Set aside to cool at room temperature. When cool, toss in remaining ingredients. Stir in remaining vinaigrette and serve at room temperature.
The Greek salad comes from Judith Choate's 'The Bean Cookbook'.