Greek Potato Salad

Name: Greek Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 500 g small new potatoes; 1 small red onion, finely chopped; 1/2 tablespoon Dijon mustard or 1/2 tablespoon English mustard; 1 tablespoon lemon juice; salt and pepper; 3 tablespoons olive oil; 10 black olives; 2 courgettes, thickly sliced; 100 g sugar snap peas; 150 g cherry tomatoes; 2 tablespoons fresh parsley or 2 tablespoons coriander; 15 fresh mint leaves, shredded; 100 g feta cheese

Submitted by Sackville

"Sometimes I just can't decide between my two favourite salads, Greek or Potato. This is a tasty combination of the two."

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Ready In:: 40mins
Ingredients:: 13
Serves:: 2

ingredients

500 g small new potatoes
1 small red onion, finely chopped
¹⁄₂ tablespoon Dijon mustard or 1/2 tablespoon English mustard
1 tablespoon lemon juice
salt and pepper
3 tablespoons olive oil
10 black olives
2 courgettes, thickly sliced
100 g sugar snap peas
150 g cherry tomatoes
2 tablespoons fresh parsley or 2 tablespoons coriander
15 fresh mint leaves, shredded
100 g feta cheese

directions

Boil the potatoes until just tender.
Meanwhile, make the dressing by mixing the mustard and lemon juice in a salad bowl.
Add a bit of salt and then whisk in the olive oil.
Stir in the in onion.
Pit the olives, loosening the flesh in chunks, and then add them to the dressing.
Heat a small pan of boiling water and drop in the courgetttes and sugar snap peas.
Let cook for one minute, then drain.
Add the cooked and drained potatoes, the courgettes and peas into the dressing.
Season with lots of black pepper and stir until well mixed.
Halve the tomatoes, then add them to the salad along with the parsley or coriander and the mint leaves.
Toss once more, then slice the feta and lay on top.
Serve and enjoy.

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RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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