Mediterranean Potato and Feta Salad

Name: Mediterranean Potato and Feta Salad
Yield: Serves Four
Ingredients: 30 ml/2 tbsp finely chopped fresh mint; 500 g/1¼ lb small new potatoes; 5 spring onions (scallions), green and white parts, finely chopped; 45 ml/3 tbsp finely chopped fresh flat leaf parsley; 5 ml/1 tsp French mustard; 45 ml/3 tbsp finely chopped fresh dill; 90–120 ml/6–8 tbsp extra virgin olive oil; juice of 1 lemon, or to taste; 2 salted or preserved anchovies, rinsed and finely chopped; 45 ml/3 tbsp Greek (strained plain) yogurt; 115 g/4 oz feta cheese, cut into small cubes; 15 ml/1 tbsp pickled capers, rinsed; 8–10 black olives; salt and ground black pepper

Preparation info

Serves
Four

Difficulty
Easy

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.

Ingredients

500 g/1¼ lb small new potatoes
5 spring onions (scallions), green and white parts,

Pescatarian
Mediterranean
Gluten-free

Method

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.
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