Name: Potato, feta and walnut salad
Yield: Feeds four
Cuisine: Greece
Ingredients: 4 waxy potatoes (e.g. nicola); baby lamb’s lettuce or the tips of curly endive; 200 g (7 oz) fresh feta cheese; sea salt and freshly ground black pepper; 4 tbsp extra virgin olive oil; 1 tsp Dijon mustard; 2 tbsp red wine vinegar; 4 tbsp walnuts, roughly chopped

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

This modern-looking salad is from the cutting edge of ancient civilisation. Soft, fresh cheese and walnuts have won hearts since the two were first paired in ancient Greece. Seek out the finest and freshest sheep’s milk feta or any soft, fresh curd-like cheese.

Ingredients

4 waxy potatoes (e.g. nicola)
2 tbsp red wine vinegar
1 tsp

Europe
Greece
Side dish
Gluten-free
Vegetarian
Mediterranean

Method

Cook potatoes in simmering salted water for 30 minutes. Cool, peel and cut into thick slices.

Combine vinegar, mustard, sea salt and pepper in a bowl and slowly whisk in olive oil. Taste, and adjust accordingly. Toss lamb’s lettuce and walnuts in dressing.

Arrange a layer of potato slices on serving plates and drizzle with any remaining dressing. Top with blocks of feta cheese,

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