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Potato salad with feta cheese and olives

updated

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Ingredients for 4 servings:

  • 500 g potatoes
  • 6 spring onions
  • 125 g sheep’s cheese
  • 1 tbsp capers
  • 80 g olives, black, pitted
  • 1 tsp mustard
  • 100 ml olive oil
  • 1 lemon(s), the juice
  • 3 tbsp yogurt
  • 3 tbsp chives, dill, mint, freshly chopped
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

the Mediterranean variant

Wash the potatoes and cook until al dente. Peel and slice. Trim, wash, and finely chop the spring onions. Dice the feta cheese. Place the potatoes, spring onions, feta cheese, capers, olives, and herbs in a bowl and mix well. For the dressing, combine the olive oil with the lemon juice. Add the yogurt and mustard and mix until thickened. Season the salad dressing with salt and pepper and pour over the potato salad. Mix everything thoroughly and let it sit for a while, if necessary.

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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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