A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Greek Potato Salad With Feta Vinaigrette
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- #60285
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 pounds peeled red potatoes, cut into 1 inch pieces
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup halved pitted kalamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red bell peppers
1 small green bell pepper, diced
1/2 cup tiny-diced red onion
4 ounces feta cheese, crumbled
1/4 cup chopped fresh Italian parsley
directions
Steam potatoes until very tender, 12 to 14 minutes.
Meanwhile, in large bowl, make dressing by whisking together vinegar, olive oil, mustard, oregano, salt and pepper. When potatoes are still warm, toss them with dressing and set aside until cool.
Stir in olives, cucumber, red and green peppers, onion, cheese and parsley.
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nutrition data
223 calories, 12 grams fat, 25 grams carbohydrates, 5 grams protein per serving.
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