John Myers
Ingredients for 4 servings:
- 1 kg jacket potatoes, new
- 8 spring onions
- 2 eggs, hard-boiled
- 200 g feta cheese
- 150 g black olives
- ½ bunch flat-leaf parsley
- possibly mint, fresh
- 100 ml olive oil
- 1 ½ lemon(s)
- 3 anchovy fillets, pickled
- 7 tbsp Greek yogurt (10% fat)
- 4 tbsp dill, finely chopped
- 1 tbsp mustard
- salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Peel the potatoes and process while still warm. Halve small potatoes and quarter larger ones (do not slice them). Slice the spring onions. Slice the eggs and dice the feta into large cubes, and add everything to the potatoes. Add the olives, parsley, dill, and mint, if desired. Mix the olive oil with the lemon juice and yogurt (e.g., in a blender). Add the anchovies to the salad and drizzle with the dressing. Stir gently and let stand for at least 1 hour.
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