A high-protein salad with creamy Greek yogurt.
1 lb. fingerling potatoes
2 tbsp olive oil
1/2 tsp salt
2 cups white beans, cooked
2 tbsp capers
10 Kalamata olives, pits removed
6 scallions, chopped, both white & green
1/2 cup each fresh parsley & basil, chopped
2 tbsp fresh dill, chopped
1/4 cup feta cheese, crumbled
1/3 cup olive oil
Juice of 1 lemon
1 tbsp Dijon mustard
1/4 cup yogurt, Greek or Balkan style
1 preserved anchovy fillet, rinsed & chopped
Pepper, as desired
Step 1: Place the potatoes in a roasting pan. Drizzle with olive oil and season with salt. Roast for 20 minutes in a preheated oven, or until the potatoes are fork tender.
Step 2: When the potatoes are cool enough to handle, cut them into bite-sized pieces and place in a salad bowl.
Step 3: Add the beans, capers, olives, scallions, fresh herbs and feta cheese to the salad bowl.
Step 4: Whisk the dressing ingredients together in a small mixing bowl. Toss the salad with the dressing. Let the salad sit for at least one hour before serving.
Reprinted with permission from Betty, Eleni and Samantha Bakopoulos' Three Sisters Around the Greek Table (2009 Adelfes).