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Moldavian Potato, Feta and Scallion Salad

This Salata de Cartofi cu Brinza is a delightful alternative to traditional potato salad. The recipe calls for red skinned potatoes, but it's grand with others too. Originally from Please to the Table, a Russian Cookbook.

6

medium red potatoes

1/3

cup

olive oil

2

garlic cloves, crushed in a garlic press

1

cup

feta cheese, crumbled

1/2

cup

scallion, finely chopped

3

Tbs

red wine vinegar

2

Tbs

dill, finely chopped

salt & freshly ground black pepper

6

black olives (optional) or 6 slices roasted red peppers (optional)

1

Clean and cook potatoes in boiling water until tender, 18-20 minutes.

2

Chop, press and crumble other ingredients.

3

Cool potatoes until they can be handled, then dice into 3/4-inch cubes.

4

Toss with olive oil and garlic, then let fully cool to room temperature.

5

Add feta and scallions and drizzle with vinegar.

6

Add dill, salt& pepper, and toss gently.

7

Let rest for at least 1 hour to allow flavors to mingle.

8

Add optional garnish and serve.

Servings: 1

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 2 minutes

Total Time: 22 minutes

Nutrition Facts

Serving size: Entire recipe (37.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1650.94

Calories From Fat (56%)

926.58

% Daily Value

Total Fat 104.97g

161%

Saturated Fat 32.49g

162%

Cholesterol 133.5mg

45%

Sodium 1445.33mg

60%

Potassium 4429.01mg

127%

Total Carbohydrates 144.95g

48%

Fiber 13.86g

55%

Sugar 7.3g

 

Protein 38.61g

77%

Recipe Type: Brunch, Comfort Food, Egg Free, European, food.com, Gluten Free, Low Protein, Low Sodium, Picnic, Potato, Russian, Salad, Side Dish, Vegetable, Vegetarian

Source

Web Page: http://www.food.com/recipe/moldavian-potato-feta-and-scallion-salad-96274

Copyright: © 2012 food.com