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This is a salad that is very popular in Greece. It is also quick, easy to make and very inexpensive. It lends itself very well as a pot luck dish and/or a vegetarian offering and can be transported easily to any function.

It is one of the dishes that we had at my sister’s house on occasion of my dad’s 80th birthday.

The recipe is below and can also be found on the “From My Sister’s Kitchen” page.

Ingredients:

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1 bag frozen peas and carrots (or fresh ones if available)
1/2 – 3/4 bag of frozen cut green beans
1/2 onion (or a whole one if small)
1 teaspoon capers
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 – 1 1/2 tsp vinegar
3 hard boiled eggs
6 small (or 3 large) pickles, chopped
2 medium sized potatoes

Preparation

Peel the potatoes and cut them in pea sized cubes. Boil until done; avoid over cooking them. You want them to have a bit of “bite” to them. Drain and set aside.

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Prepare peas and carrots, and green beans according to package directions. Drain and set aside.

Chop onion, pickles, and capers; peel and chop hard boiled eggs.

Combine all ingredients into a large bowl.

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In a smaller bowl combine the mayonnaise, Greek yogurt and vinegar – mix well and pour over the vegetables.

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All this was easy, right? This next part is easy too, but important. GENTLY mix the ingredients until they are coated with the “dressing”. You have to be gentle as to not crush the vegetables and turn the whole thing into “mush”.

Cover the bowl with cellophane wrap and place in the refrigerator for a couple of hours.

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