2 1/2 pounds small red skinned potatoes (2 1/4 to 3 in.), scrubbed
1/2 cup thinly sliced green onions
1 1/2 cups (2 3/4 oz.) crumbled feta cheese
1/4 cup minced fresh basil
6 oz jar roasted red peppers , drained
1/2 cup nonfat cottage cheese
1/2 cup chicken broth
2 Tbsp. lemon juice
1/4 tsp. ground pepper
Salt and pepper
In a large pan, bring 3 quarts water to a boil. Add potatoes, cover, and cook over medium heat until potatoes are just tender when pierced, 30 to 40 minutes. Drain, and immerse in cold water. Cut cooled potatoes into quarters. In a large bowl, combine potatoes with green onions, feta cheese, and basil.
In a blender, whirl red peppers, cottage cheese, chicken broth, lemon juice, and ground pepper until smooth. Toss gently but thoroughly with potato mixture; season to taste with salt and more pepper.
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