This money-stretching Greek recipe has cheese enough to boost it into the main-dish category. Greeks make it with feta, a crumbly,creamy-white, refreshingly salty goat cheese; use the feta cheese or if you like, substitute with cottage cheese.
Makes 6 servings.
2 pounds new potatoes, boiled until fork-tender, peeled and sliced fairly thin
2 tablespoons minced parsley
1 stalk celery, minced
1 small onion, peeled and minced
1/2 cup diced black or green (preferably Greek) olives
1 tablespoon grated Parmesan cheese
1/4 teaspoon dillweed
Pinch leaf rosemary, crumbled
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
2 tablespoons olive oil
1/4 cup mayonnaise or salad dressing
8 ounces cream-style cottage cheese
1/3 to 1/2 cup milk (enough for good consistency)
6 tomato cups (optional)
Procedure:
1. Mix together potatoes, 1 tablespoon of the minced parsley and all remaining ingredients except tomato cups; cover and let "mellow" in refrigerator 2 hours or more.
2. Toss salad again, well; mound onto plates or, if you like, in tomato cups and sprinkle with the remaining tablespoon minced parsley.
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