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Mediterranean Potato Salad

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Recipe Ingredients

  • 6 potatoes, boiled in their jackets till just tender
  • 1 red pepper, finely diced
  • 1 small red onion, finely diced
  • 3 ripe firm tomatoes, cut into quarters, seeds removed and cut into small chunks
  • 4 spring onions with tops, thinly sliced
  • 2 cloves garlic, peeled
  • 1 cup flat-leaf parsley, roughly chopped
  • ½ cup freshly chopped mint
  • 1 tsp Willow Creek Basil-infused Olive Oil
  • 1 tsp Willow Creek Lemon-infused Olive Oil
  • ½ cup Willow Creek Extra Virgin Olive Oil
  • juice and zest of 1 fresh ripe lemon
  • salt and freshly ground black pepper, to taste
  • 3 rounds of feta cheese

Recipe Directions

1. Peel the potatoes and cut them into bite-sized cubes. Mix all the remaining ingredients together, except the feta cheese, and let them marinate for an hour or so; this way they can get to know one another and the flavours can mingle.

2. Now layer the potatoes with the tomato mix in a glass bowl, cover and let the salad marinate for a further 2 hours. Just before you take it to the table, roughly crumble the feta cheese over the top of the salad and stir through lightly.

Tip I like to garnish the salad with a few tablespoons of deep-fried capers.


© Jenny Morris 2014

Each Serving:

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