Warm potato salad: Greek potato salad with red onion and feta
Warm potato salad with Greek flavors
Ingredients · Servings 4
- 1 kg new potatoes
- 1 red onion
- 3 ss kapers
- 10 - 12 black olives
- 2 - 3 tsp sun-dried tomatoes
- 100 g feta cheese
- 1 tsp rosemary
- 1 tsp dried thyme
- 1 dl extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons liquid honey
- 1 tbsp Dijon mustard
- a little salt and ground pepper
- some fresh herbs
- a little lemon zest
Method · 25 min
- Wash the new potatoes and boil them with their skins on until tender. Cut the smaller potatoes in half, and the slightly larger ones into 3-4.
- Slice the red onion. Place the potatoes, red onion, capers, olives, sun-dried tomatoes and feta cheese in a bowl. Mix lightly.
- For the vinaigrette, mix together olive oil, rosemary, thyme, lemon juice, honey and mustard. Season with salt and pepper.
- Pour the dressing over the potatoes and mix gently.
- Top the salad with a little zested lemon zest and fresh herbs such as parsley or dill.
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A Greek potato salad with vinaigrette, which is just as good in a picnic basket as it is with a barbecue. Tip: You can add proteins like white fish, chicken, ham, cured ham to this potato salad, to name a few.
Potato salad
1 red onion, sliced
10 - 12 black olives, e.g. kalamata
2 - 3 tsp sun-dried tomatoes, in oil
