Friday, February 6, 2009
By now you have probably noticed a lot of my recipes coming from a particular blog - For the Love of Cooking. It never fails that when a wonderful looking recipe pops up in my reader, chances are good, it's from Pam. I'm drawn to these recipes because I usually have most of the ingredients on hand and they are the ingredients that I love most (duh!).
When it comes to side dishes, I'm usually not very creative. Most of my effort is put into the main part of the meal and then I scramble to come up with something to serve with it on the side. Tonight was different. We had this delicious potato salad with gyro burgers, another new recipe that I'm not going to blog. It tasted alright, but it fell completely apart into a mess. No good pictures.
I may have mentioned it before, but there are just a few things Aaron won't eat: cole slaw, cottage cheese, and potato salad. I tried to slide this one by since it isn't what you normally think of when you think of potato salad. It's not creamy, no mayo, egg, etc. In the end, he ate all that was on his plate, but didn't want it again. That's ok with me because I loved it. The potatoes were soft and creamy, the green beans a little crunchy, the dressing was light and flavorful, and lately I'm loving feta cheese!
I did leave out the olives because we were out and they aren't really my favorite.
Source: For the Love of Cooking (originally from "Fine Cooking Annual 1" cookbook).
2 tbsp red wine vinegar
1/2 tsp dried oregano
1 clove of garlic, minced
salt and pepper to taste
1/4 cup of olive oil
5-6 baby red potatoes, cut into quarters
1/3 cup of fresh green beans, trimmed and halved
1/3 cup of frozen artichokes, thawed and halved (I used canned)
1/3 cup of kalamata olives, halved
2 green onions, chopped
1/3 cup of feta cheese
Combine the vinegar, garlic and oregano in a small bowl; season with salt and pepper to taste. Slowly whisk in the olive oil. Taste and re-season if necessary.
Bring a large saucepan of salted water to a boil. Add the beans and boil until just tender, about 3-4 minutes. Scoop out the beans let rinse under cold running water.
Let the water in the saucepan return to a boil. Add the potatoes and cook until they are tender, 10-15 minutes. Drain and transfer the potatoes to a large bowl; add a few teaspoons of the dressing and toss to coat. Season with salt and pepper to taste. Set aside to cool slightly.
Once cool, add the green onions, green beans, artichokes, olives and feta to the potatoes. Pour over the remaining dressing and toss to combine. Taste and re-season if necessary.