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| Potatoes
with Spring Peas, Feta
Cheese, Olives and Mint
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Ingredients (makes 6 servings):
- 1 3/4 pounds small red-skinned potatoes, quartered
- 1/4 cup Extra Virgin Olive Oil (we suggest Fruttato)
- 1 (4-oz.) container crumbled feta cheese
- 3/4 cup pitted olives, sliced lengthwise into quarters
- 1/2 cup fresh or frozen peas
- 2 to 3 tbsps chopped fresh mint
- Salt and freshly ground pepper, to taste
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Preparation
Place potatoes in a medium saucepan; add water to cover.
Bring potatoes to a boil; reduce heat and simmer, covered, for
about 15 to 20 minutes or until just tender. Drain well and
cool slightly.
Toss potatoes with olive oil, feta, olives, peas, mint and season
to taste with salt and pepper.Refrigerate any leftover dressing. |
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Monini North America, Inc. - 6
Armstrong Road - Shelton, CT 06484 - USA - Phone 1 (203) 513-2763 - Fax
1 (203) 513-2863 |
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