John Myers
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Fried Potato Salad with Feta and Maple Syrup Dressing
The perfect fried potato salad with feta and maple syrup dressing recipe with a picture and simple step-by-step instructions.
salad
- 500 g Potatoes
- 200 g Date tomatoes
- 200 g Feta
- 1 bunch Spring onions
- 2 Garlic cloves
- 2 Branches Thyme
- Espelette pepper
- Salt
- Oil
Maple syrup dressing
- 2 tbsp Coriander seeds
- 2 tbsp Black sesame
- 1 Lemon, zest and juice
- 6 tbsp Maple syrup
- 4 tbsp Olive oil
- Black pepper from the mill
- Black kala namak salt
salad
- Peel the potatoes and cut them into cubes approx. 1 cm long, blanch them in sufficiently salted water and then drain them well over a sieve.
- Slice the tomatoes and cut the spring onions into thin rings. Dice the feta. Finely chop the garlic cloves and pluck the thyme leaves from the branches.
- Heat a little oil in a pan and fry the potato cubes with the garlic for about 8 minutes, turning them, so that the potatoes are golden brown. In the last 2 minutes, add the spring onions and thyme leaves. Also the Espelette pepper (amount to taste) and toss everything well again. Then take it out of the pan and put it in a salad bowl, add the tomatoes and feta.
dressing
- Roast the sesame and coriander seeds in a pan without fat until it starts to smell nice, then add the maple syrup and bring to the boil and then pull the pan off the stove. Add the olive oil, lemon juice and lemon zest, stir well and season with salt and pepper and then pour the dressing over the salad and mix and then simply enjoy.
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