Eat * Cook

Mediterranean Potato Salad

To me, salad has to have some form of kick to it. I can't eat a bowl of chopped lettuce without sun dried tomatoes, cheese or vinegar (i'm terrible at dieting). So when I discovered the beauty that is a Mediterranean salad, I was in heaven. Its got all it takes to be the perfect salad and a great kick ass dressing to boot. Potatoes were an added bonus for my German husband. This salad goes really well with lamb or meatballs.





Ingredients:

700g small potatoes
2 red onions, peeled and chopped
1 yellow/red & 1 green pepper, deseeded & chopped
2 tbsp extra virgin olive oil
125g ripe cherry tomatoes
50g pitted olives
125g feta cheese
3 tbsp freshly chopped parsley

(Dressing)
4 tbsp extra virgin olive oil
3 tbsp white wine vinegar
tsp dijon mustard
1 tsp clear honey
salt and pepper to taste

1. Preheat oven to 200C. Place potatoes in a large saucepan of salted water, bring to boil and simmer until just tender. Do not overcook. Drain and plunge into cold water, to stop them from cooking further.
2. Place the onions in a bowl with the peppers, then pour over 2 tbsp of the olive oil. Stir and spoon onto a large baking tray. Cook in preheated oven for 30 minutes or until the vegetables are tender and lightly charred in places, stirring occasionally. Remove from oven and transfer to large bowl.
3. Cut the potatoes into bite-sized pieces and mix with the roasted onions and peppers. Cut the cherry tomatoes in half and add it to the potatoes with the olive. Crumble feta cheese and sprinkle with the chopped parsley.
4. Whisk together 4tbsp olive oil, vinegar, mustard and honey, then season to taste with salt and pepper. Pour the dressing over the potatoes and toss gently together. Serve immediately.