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So, hubby and I had decided to grill out for the better part of Sunday.  We put together a menu of shrimp on skewers wrapped in fresh basil and a strip of bacon (appetizer), chicken breast stuffed with goat cheese and sun-dried tomatoes, and ciabatta bread smothered in oregano butter and grilled.  Suddenly a recipe I’d seen popped into my head that I thought would go really well with the chicken… and it did!

From the June-July 2009 issue of Mary Janes Farm magazine:

GREEK POTATO SALAD   (makes six servings)

2/3 cup plain yogurt
1/3 cup sour cream
1/3 cup finely grated cucumber (squeeze out liquid)
1 garlic clover, finely minced
6 cups roasted potatoes (see below)
1 cup tomatoes, seeded and chopped
1 cup seedless cucumber, peeled and chopped
1 cup black olives, sliced
1 cup feta cheese, crumbled

1.  In a small bowl, combine yogurt, sour cream, grated cucumber and garlic, and mix well.

2. In a large bowl, combine remaining ingredients.  Add yogurt sauce and toss gently.  (I added just a bit of Mrs. Dash’s Garlic & Herb seasoning too.)

ROASTED POTATOES:  I used Yukon Gold, as suggested, and those were perfect.  The recipe said to bake as you normally would and remove from oven immediately.   I found that this still overcooked them; I would back off next time about 7-10 minutes in the baking process, as softer potatoes are hard to skewer.  They should be more al dente.  Allow potatoes to cool completely.  Cut them, skins and all, into 3/4″ cubes and then skewer; they can go on fairly close together.  Brush potatoes generously with olive oil, and sprinkle with salt and pepper.  Place skewers on a grill tip and cook, turning frequently, until golden brown and crispy.  Remove from the grill and toss with other ingredients while still warm.

OVEN ROASTING METHOD:  If firing up the barbecue isn’t an option, you can roast these in the oven.  Don’t bake whole potatoes first; just cut into bite-size chunks, coat with olive oil, season, and bake on an ungreased cookie sheet at 400F for 30-35; turn once.

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