At a Glance
- Prep Method: null
- Yield: 8 servings
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
- 1 1/3 pounds petite red and yellow potatoes, cut into 1 1/2 inch cubes
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, finely chopped
- 1 1/2 teaspoons dried oregano
- 1 medium red bell pepper, seeded and cut into 1 inch squares
- 1 medium yellow bell pepper, seeded and cut into 1 inch squares
- 1 medium cucumber, cut into 1 inch pieces
- 16 cherry tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces feta cheese, crumbled
- Chopped fresh parsley to garnish (optional)
Preparation
In medium saucepan, add potatoes to 2 inches boiling salted water. Return to a boil; reduce heat to medium. Cook, covered, about 12 to 15 minutes or until just tender; drain.
In small bowl, combine oil, vinegar, garlic and oregano until blended.
In large bowl, combine potatoes, peppers, cucumber, tomatoes and onion, if desired.
Drizzle with vinaigrette; toss to coat. Season with salt and pepper. Cover; refrigerate 1 hour.
Thread marinated vegetables, dividing equally, onto 8 bamboo skewers. Arrange on 8 serving plates; top with cheese and garnish with chopped fresh parsley.
Calories: 172 Fat: 10g Cholesterol: 13mg Sodium: 36mg Carbohydrates: 19g Fiber: 3g Protein: 5g
