Recipe: Potato and Feta Salad with Fresh Garden Herbs

A robust potato & feta salad loaded with raw vegetables, and a lemony, fresh herb/anchovy vinaigrette. This recipe comes to us from Chef Rene Madrid, and the San Francisco Yacht Club in Belvedere.

Potato and Feta Salad with Fresh Garden Herbs

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By Published:

  • Yield: 1 (6-8 Servings)
  • Prep:
  • Cook:
  • Ready In:

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

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup dill fresh, chopped
  • 1/4 cup parsley fresh, chopped
  • 1/2 red onion minced
  • 1 tin flat anchovy fillets drained and minced
  • 1/4 cup lemon juice fresh squeezed
  • 2 Tbsp oregano fresh, chopped
  • pepper to taste
  • 2 tsp lemon peel grated
  • 3 cloves garlic minced
  • salt to taste
  • Salad Ingredients:
  • 1 lb red potatoes (smallest you can find)
  • 8 oz Redwood Hill Farm Raw Goat Milk 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 romaine lettuce cut into strips

Instructions

  1. Combine the first 11 ingredients in Cuisinart and process until smooth. Set aside.
  2. Salad Instructions
  3. Cook potatoes in large saucepan of boiling, salted water until tender, (about 15 minutes).
  4. Drain and cool. Cut potatoes in half.
  5. Transfer to a large bowl and add the rest of the salad ingredients and toss well with the dressing.
  6. Garnish with dill sprigs or mint sprigs and lemon wedges.
  7. Makes 6-8 servings.
  • Course: Salad
  • Skill Level: Beginner