Moldavian Potato Feta And Scallion Salad Food

MOLDAVIAN POTATO, FETA AND SCALLION SALAD

Moldavian Potato, Feta and Scallion Salad image

This Salata de Cartofi cu Brinza is a delightful alternative to traditional potato salad. The recipe calls for red skinned potatoes, but it's grand with others too. Originally from Please to the Table, a Russian Cookbook.

Provided by j-jitterbug

Categories Potato

Time 22m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 9

Ingredients

6 medium red potatoes
1/3 cup olive oil
2 garlic cloves, crushed in a garlic press
1 cup feta cheese, crumbled
1/2 cup scallion, finely chopped
3 tablespoons red wine vinegar
2 tablespoons dill, finely chopped
salt & freshly ground black pepper
6 black olives (optional) or 6 slices roasted red peppers (optional)

Steps:

Clean and cook potatoes in boiling water until tender, 18-20 minutes.
Chop, press and crumble other ingredients.
Cool potatoes until they can be handled, then dice into 3/4-inch cubes.
Toss with olive oil and garlic, then let fully cool to room temperature.
Add feta and scallions and drizzle with vinegar.
Add dill, salt& pepper, and toss gently.
Let rest for at least 1 hour to allow flavors to mingle.
Add optional garnish and serve.

WATERMELON AND FETA SALAD

Watermelon and Feta Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 clove garlic, minced or grated
1 small Fresno chile or jalapeno pepper, seeded and minced
6 to 9 tablespoons extra-virgin olive oil (depending on how acidic you like your salad dressings)
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup finely torn or finely chopped fresh mint
3 cups large diced red seedless watermelon
1/2 cup diced English cucumber
1/4 cup finely sliced scallions
1/2 cup Greek feta cheese, crumbled

Steps:

Add the garlic, Fresno, olive oil and vinegar to a glass jar with a lid. Season with salt and pepper, then add the mint. Place the lid on and shake vigorously to combine. Set aside.
When ready to serve, combine the watermelon, cucumber and scallions in a large bowl. Dress with the vinaigrette and gently toss to combine. Sprinkle the crumbled feta on top. Serve chilled.

CORN, TOMATO AND SCALLION SALAD

Corn, Tomato and Scallion Salad image

Make and share this Corn, Tomato and Scallion Salad recipe from Food.com.

Provided by onionjs

Categories Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 ears corn, shucked and kerneled
1 tablespoon olive oil
4 cloves garlic, minced
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons chicken stock
1/2 lb cherry tomatoes, halved
3 scallions, coarsely chopped
salt and pepper

Steps:

Saute corn in hot olive oil, adding salt and pepper to taste, until tender.
Add garlic and saute until garlic becomes aromatic, less than 1 minute.
Deglaze with vinegar and stock, cooking until liquid is nearly evaporated (au sec) Add tomatoes and cook 1 minute more.
Remove from heat, stir in scallions.
Cool, season with salt and pepper, serve at room temperature.

Nutrition Facts : Calories 112.1, Fat 4.5, SaturatedFat 0.6, Cholesterol 0.2, Sodium 15.2, Carbohydrate 17.6, Fiber 2.5, Sugar 5.5, Protein 3.1

MUSTARD SCALLION POTATO SALAD

Mustard Scallion Potato Salad image

This recipe can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 5

Ingredients

1 pound small boiling potatoes (about 1 1/2 inches each)
1 teaspoon cider vinegar, or to taste
2 teaspoons olive oil
1 teaspoon Dijon mustard, or to taste
1/4 cup sliced scallion greens

Steps:

In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 minutes. Drain potatoes well in a colander and, when just cool enough to handle, halve. Transfer hot potatoes to a bowl and immediately toss with vinegar. Add remaining ingredients and salt and pepper to taste and gently toss until combined well. Serve potato salad warm or at room temperature.

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