Thursday, September 22, 2011

Cheesy Herbed Potato Salad

I love spuds and this fact has been vouched for in several other spud posts as well. So we will directly go into the recipe of this creamy cheesy salad which I had adapted from this potato goat cheese salad from Food and Wine site and made using feta.

Ingredients:
Potatoes: 2-3 big well scrubbed

ExtraVirgin Olive Oil: 4 tbsp +
Red Wine Vinegar: 4 tbsp + (same quantity as EVOO)
Salt & Pepper: per taste

Feta : crumbled 1/4 cup+

Garlic: 1 small clove: minced
Oregano: dried: 1 tsp or as per taste OR Fresh: few tbsp chopped
Fresh Basil: 1/4 cup + chiffonaded + more for garnish
Black Olives: few chopped into rings

Preparation:
Cook the potatoes till fork tender in salted boiling water. Drain,cool and peel and cut them into bite sized pieces or small triangles onto a serving bowl.

Whisk together the oil and vinegar adding salt and pepper into an emulsion. Drizzle this over the potatoes and stir well to coat.You can add more salt and pepper as needed after the taste test.

Just before serving, add crumbled feta to the potatoes and also toss in finely minced  herbs -fresh basil and fresh/dried oregano and olive rings to this. Serve garnished with fresh basil or more olive rings etc.


A comforting warm salad which is easy to make and very filling.The moment you add feta you can see that it coats everything and makes the salad looks very creamy. You can even have it even as a light lunch if you are a spud lover. The pics were taken in a hurry as I wanted to eat. Now this is not a low fat recipe and obviously you need to work out more once you consume this salad.But thats the spud effect. 



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