Zesty Potato Salad

20 minutes
  • 5 large potatoes, un peeled cut into 1/8
  • 2 shallots finely sliced
  • 1/2 cup chopped fresh oregano leaves
  • 1 lemon, zest and juice
  • 250g Greek feta
  • 50g sundried tomatoes, finely chopped
  • 1 small continental cucumber, seeds removed, grated
  • 1/2 cup Greek yoghurt
  • 1/4 cup mayo
  • 1/2 tsp ground white pepper
  • 200g pitted Kalamata olives
  1. Fill a 5 litre pot with cold water with a teaspoon of salt, add diced potato and slowly boil covered for 20 minutes.
  2. Drain water and refresh cooked potato in cold water through a colander to stop the cooking process, set aside.
  3. Meanwhile combine shallots, oregano, sundried tomatoes, zest and lemon juice and 150g feta, toss well.
  4. For the dressing, whisk yoghurt, mayo and white pepper until smooth.
  5. Add cooked red potato, and shallot mixture, mix well.
  6. Serve with extra feta, olives on top with a few sprigs of oregano leaves.
Serve onto a bed of torn salad leaves.

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