Potato Salad Skewers

 

Servings: 8

Preparation Time: 25 Minutes
Cooking Time: 1 Hour 15 Minutes

 

• 1 1/3 pounds (4 medium) 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 green bell pepper, seeded and cut into 1-inch squares
• 1 medium cucumber, cut into 1-inch pieces
• 16 cherry tomatoes
• 1 medium sweet Vidalia onion, cut into 8 wedges (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces feta cheese, crumbled
  
  

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.

Calories: 172
Fat: 10 g
Cholesterol: 13 mg
Sodium: 36 mg
Carbohydrates: 19 g
Fiber: 3 g
Protein: 5 g

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ARTICLE POSTED JULY 21, 2003

 

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