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Nutrition Facts
Serving Size 1 salad 1583g Recipe makes 1 salad) The following items or measurements are not included below: red wine vinegar
Calories 1977
Calories from Fat 951		(48%)
Amount Per Serving		%DV
	Total Fat 105.8g	162%
	Saturated Fat 32.7g	163%
	Monounsaturated Fat 59.5g
	Polyunsaturated Fat 9.1g
	Trans Fat 0.0g
Cholesterol 133mg		44%
Sodium 1761mg		73%
Potassium 6078mg		173%
Total Carbohydrate 215.1g		71%
	Dietary Fiber 23.2g	92%
	Sugars 20.1g
Protein 46.8g		93%
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Moldavian Potato, Feta and Scallion Salad

Recipe #96274 | 22 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: j-jitterbug
Jul 23, 2004

This Salata de Cartofi cu Brinza is a delightful alternative to traditional potato salad. The recipe calls for red skinned potatoes, but it's grand with others too. Originally from Please to the Table, a Russian Cookbook.

1 salad (change servings and units)

Ingredients

6 medium red potatoes
1/3 cup olive oil
2 garlic cloves, crushed in a garlic press
1 cup feta cheese, crumbled
1/2 cup scallion, finely chopped
3 tablespoons red wine vinegar
2 tablespoons finely chopped dill
salt & freshly ground black pepper
6 black olives (optional) or 6 slice roasted red peppers (optional)

Directions

1
Clean and cook potatoes in boiling water until tender, 18-20 minutes.
2
Chop, press and crumble other ingredients.
3
Cool potatoes until they can be handled, then dice into 3/4-inch cubes.
4
Toss with olive oil and garlic, then let fully cool to room temperature.
5
Add feta and scallions and drizzle with vinegar.
6
Add dill, salt& pepper, and toss gently.
7
Let rest for at least 1 hour to allow flavors to mingle.
8
Add optional garnish and serve.

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Featured Reviews for This Recipe

From: Sky Valley Cook

On Apr 23, 2009

This was a great alternative to a mayo based potato salad. I really enjoyed the flavors and will definately make again. My picky eaters really enjoyed it. Thank you for sharing.

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From: Picholine

On Feb 12, 2009

Wonderful! I made this for a women's potluck today and got rave reviews. The only changes I made were to use almost one tablespoon of dried dill and the addition of a handful of pitted kalamata olives. I love the zesty flavor and and fresh taste--so simple to make, too.

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From: Ilysse

On Jan 5, 2005

I made this tonight as a side to Basturma (russian Marinated Skewered Beef) #96919. This was great. My fiance loved it because it reminded him of a salad he use to make at a deli he worked at years ago and the addition of olives made it even better as he is a big olive fan. I didn't add the feta because he hates it but next time I will be sure to have some for myself. Without it, it seemed like it needed something else. I am sure the feta is it. Thanks for a great recipe.

2 people found this review helpful

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From: Judybat

On May 31, 2008

This is one of my all time favorite recipes. Copied it from the "Please to the Table Cookbook" and have made it several times. I use balsamic instead of red wine vinegar, which works quite well with the feta and dill.

1 person found this review helpful

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Read all 9 reviews