🌿Ingredients:
680 gms yellow baby potatoes (1.5 lb bag) cut in half
1 red onion, chopped
2 green onion, thinly sliced (both white and green parts)
1/2 cup sun-dried tomato tomatoes,
1/2 cup capers
1/2 cup black olives
1 red chilli, sliced
Handful of parsley, chopped
Handful of fresh mint leaves, chopped
Juice of half a lemon
Vegetarian Feta cheese, as required (I used feta cheese cubes) add as little or as much
🌿For the dressing:
1/2 cup olive oil
1 tbsp Dijon mustard
1 tsp paprika powder
A splash of a white wine vinegar
Handful of crushed dried mint leaves
A clove of garlic, grated
Salt to taste
1 tap crushed black pepper powder
Zest of one lemon
Whisk everything together and the dressing is done.
👉Method:
 Add the cut potatoes to a pot of cold salted water and bring it to a boil until tender, this should take approximately 15 minutes. Using a knife or fork check for doneness right after the 15 minutes mark.

Allow the potatoes to cool down a bit and then transfer them to a large bowl. Then add the red onions, green onions, sun-dried tomatoes, capers, olives, red chillies and for the prepared dressing on top. Give it all a good mix.
Sprinkle some chopped parsley and fresh Mann leaves give everything a good toss until well quoted and then squeezing the juice of half a lemon for a bright citrus flavor. Give this all a good mix , sprinkle some feta cheese on top and it’s ready.
Allow the salad to rest for at least 30 minutes before serving to allow all the flavours to come together.
Serve this flavor packed salad at your next barbeque or backyard gathering and enjoy.
Happy cooking 🧑🍳
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15 окт 2024
