Mediterranean Potato and Feta Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Less a potato salad than an inspired medley of flavours and textures. The tender new potatoes must share the limelight with salty feta, fresh herbs, tangy olives and capers, in a dressing enriched with yogurt and flavoured with anchovies.


  • 500 g/ lb small new potatoes
  • 5 spring onions (scallions), green and white parts,


  1. Bring a pan of lightly salted water to the boil and cook the potatoes in their skins for 25–30 minutes, until they are tender. Drain them thoroughly and set aside to cool a little while you prepare the vinaigrette.
  2. Place the oil in a bowl with the lemon juice and anchovies. Whisk thoroughly until the dressing emulsifies and thickens. Whisk in the yogurt, dill a