Recipes Included On This Page New Potatoes With Mint And Spring Onions - Greek Vegan 5 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * New Potatoes With Mint And Spring Onions - Greek Vegan 5 pts Recipe By : The Olive and the Caper: Adventures in Greek Cooking Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds small red potatoes or white potatoes -- (30 to 32) peeled 2 tablespoons finely chopped green onion -- shallots, baby leeks, garlic shoots or a mixture 1 tablespoon shredded fresh mint leaves 1/4 cup fruity olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Bring a large pot of water to a boil over high heat. Add the potatoes and cook until they can easily be pierced with a fork but are not falling apart, about 15 minutes depending on their size. Drain the potatoes in a colander and set them aside to cool and drip dry for 5 minutes. Return the potatoes to the pot. Sprinkle in the onions, mint, olive oil, salt and black pepper without tossing and set the pot over low heat just long enough to reheat without further cooking. Gently toss to mix at the last minute and serve right away. COOK'S NOTE: Greeks peel their potatoes. If you prefer to skip this step, just scrub the potatoes and boil them in their skins. Weight Watchers Points: 5 Serves : 6 / Preparation time: 15 minutes / Total time: 45 minutes Cuisine : "Greek" Source : "Tested by Susan Selasky for the Free Press Test Kitchen." From "The Olive and the Caper: Adventures in Greek Cooking" by Susanna Hoffman (Workman, $29.95). Contributed to the FareShare Gazette by Chupababi; 24 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): trace Calories; trace Fat (8.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 355mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

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