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Mediterranean jacket potato salad with feta cheese and olives

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Ingredients for 6 servings:

  • 1 ½ kg jacket potatoes, small
  • 1 bunch of spring onions
  • 250 g cherry tomatoes
  • 100 g olives, pitted, black
  • 200 g feta cheese
  • 6 tbsp herb vinegar
  • ½ tsp sugar
  • 8 tbsp olive oil
  • 2 tbsp pumpkin seeds
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 40 minutes

Boil the potatoes in salted water, peel, and slice. Season with salt, pepper, vinegar, sugar, and oil. Mix with the pumpkin seeds. Let stand overnight in the refrigerator. Add the remaining ingredients just before serving. Slice the spring onions into small rings. Dice the feta cheese. Halve the cherry tomatoes. Slice the olives into small rings and add the remaining ingredients to the potatoes. Mix well, season to taste, and serve.

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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.

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