This recipe is courtesy of Chef Rene Madrid of the San Francisco Yacht Club in Belvedere.
Potato and Feta Salad with Fresh Garden Herbs
Dressing:
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

Combine all above ingredients in Cuisinart and process until smooth. Set aside.
Salad:
1 lb. small red potatoes (smallest you can find)
8 ozs. 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

Cook potatoes in large saucepan of boiling, salted water until tender, (about 15 minutes). Drain and cool. Cut potatoes in half. Transfer to a large bowl and add the rest of the salad ingredients and toss well with the dressing. Garnish with dill sprigs or mint sprigs and lemon wedges. Makes 6-8 servings.

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