Moldavian Potato Feta And Scallion Salad Recipes

MOLDAVIAN POTATO, FETA AND SCALLION SALAD

Steps:

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

SMASHED RED-SKINNED POTATO SALAD

Steps:

• Put the potatoes in a pot of lightly salted water. Bring to a boil over high heat. Continue boiling the potatoes until they are tender enough to be pierced easily by the tip of a small, sharp knife, 15 -20 minutes depending on their size. Drain the potatoes and let them cool to room temperature.
• In a large mixing bowl, stir together the mayonnaise, mustard, onion, celery, and salt and pepper to taste. With your hands, coarsely crush the cooled boiled potatoes into the bowl. With a large spoon, stir the crushed potatoes into the mayonnaise mixture. Stir in the parsley. Taste the salad and, if necessary, adjust the seasonings with a little more salt and pepper.
• Cover the bowl with plastic wrap. Refrigerate until serving time.

GREEK-STYLE FETA POTATO SALAD WITH VINAIGRETTE

Steps:

• Cook or steam potatoes until done.
• Slice into 1-inch cubes, and place into a large bowl.
• Prepare the dressing: In processor process vinegar, olive oil, Dijon mustard, oregano (can use 2 tablespoons FRESH oregano in place of dried), salt and pepper (can add a bit of garlic POWDER to the dressing if desired).
• When the potatoes are still warm, toss them with the dressing; set aside to cool.
• After the potatoes are cool, mix in the olives, cucumber, red, green bell peppers, salt and black pepper, Feta cheese and fresh parsley; toss well to coat.
• DELICIOUS!

RADISH & SCALLION SALAD

Steps:

• Rinse and dry the vegetables. Slice the scallions and place in a bowl. Add some salt and all of the sugar - this salad is supposed to taste sweet - mix gently.
• Cut the radishes in thin slices. Mix in the radish slices. Add the creme fraiche, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency.
• Serve immediately, as both the sugar and salt draw out liquid from the vegetables, making the salad soggy.

BASTURMA (RUSSIAN MARINATED SKEWERED BEEF)

Steps:

• In a large mixing bowl, combine the onion, basil, salt, pepper and vinegar.
• Add the meat and toss it in the marinade to coat it thoroughly, then marinate at room temperature for 5-6 hours, tossing again every hour or so to keep the cubes moist.
• Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
• Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together.
• Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste (For rare allow about 10 minutes. Well done will take about 15).
• Slide the meat off onto individual plates and garnish with scallions, lemon, and coriander or parsley.