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Triple potato salad with feta cheese

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Ingredients for 6 servings:

  • 600 g new potatoes (mini potatoes)
  • ½ lemon(s), juice
  • 4 tbsp olive oil
  • 200 g sheep’s cheese
  • 1 bowl of cress
  • Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian, simple, perfect with grilled food

Wash the baby potatoes thoroughly and cook them with the skin on. The skins will be eaten, too! Let them cool slightly. Place the potatoes in a bowl, drizzle with the juice of half a lemon, and drizzle with olive oil. Mash the feta cheese, preferably with a fork, and stir in. Season with salt and freshly ground pepper. Finally, trim the cress and sprinkle it on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Triple potato salad with feta cheese

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