Moldavian Potato Feta And Scallion Salad Food

MOLDAVIAN POTATO, FETA AND SCALLION SALAD

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

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

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.

MUSTARD SCALLION POTATO SALAD

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.