NEW POTATO SALAD WITH FETA CHEESE

Number of servings : 4 Prep time: 20 minutes Cooking time: 10 minutes Type of meal : | Salads |

Number of servings : 4

Prep time: 20 minutes

Cooking time: 10 minutes

Type of meal : | Salads | Salads

Special diet :

Ingredients

625 ml    small new potatoes    2 1/2 cups
375 ml    green and yellow beans    1 1/2 cups
60 ml    each: red, yellow and green peppers, diced    1/4 cup
1    small red onion, minced
To taste    salt and pepper
4 slices    Feta cheese with olives

Dressing
125 ml    extra-virgin olive oil    1/2 cup
45 ml    fresh oregano, chopped    3 tbsp.
1    French shallot, finely chopped
45 ml    lemon juice    3 tbsp.
60 ml    Dijon mustard    4 tbsp.

Directions

Fill two pots with cold, salted water. Bring to a boil. In one pot, cook the potatoes for about 8 minutes, or until tender. Drain, cut in quarters and set aside in a bowl.

In the other pot, cook the beans for 5 minutes. Drain and plunge into ice water to stop the cooking. Drain well and set aside.

While potatoes and beans are cooking, whisk together the dressing ingredients. Pour over the potatoes, mix gently and refrigerate.

Toss the potatoes with the beans, peppers and minced onion. Salt and pepper to taste.

Place salad on a serving plate and garnish with Feta cheese slices.

NOTE
Potato salads taste better after being refrigerated for 24 hours.

Nutritional information:

NEW POTATO SALAD WITH FETA CHEESE