Potato and Feta Salad with Fresh Garden Herbs

from Chef Rene Madrid
This recipe is courtesy of the San Francisco Yacht Club in Belvedere. 

Dressing Ingredients

• 1/3 cup olive oil
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1/2 small red onion, minced
• 1 tin flat anchovy fillets, drained and minced
• 1/4 cup fresh lemon juice
• 2 tbsp. each of chopped fresh oregano and mint
• 2 tsp. grated lemon peel
• 3 cloves minced garlic
• Salt & pepper to taste

Instructions

1. Combine all above ingredients in Cuisinart and process until smooth. Set aside.

Salad Ingredients

• 1 lb. small red potatoes (smallest you can find)
• 8 oz. Redwood Hill Feta, crumbled
• 1 bunch green onions, thinly sliced
• 1 red bell pepper; thinly sliced
• 1 yellow bell pepper; thinly sliced
• 4 Roma tomatoes, quartered
• 1 English cucumber; seeded and sliced
• 10 Kalamata olives, pitted and sliced
• 1 small head of Romaine lettuce, cut into strips
  
  

Instructions

1. Cook potatoes in large saucepan of boiling, salted water until tender, (about 15 minutes). 
2. Drain and cool. Cut potatoes in half.
3. Transfer to a large bowl and add the rest of the salad ingredients and toss well with the dressing.
4. Garnish with dill sprigs or mint sprigs and lemon wedges.

Makes 6-8 servings.