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“Sometimes I just can't decide between my two favourite salads, Greek or Potato. This is a tasty combination of the two.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

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

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