Potato, feta and walnut salad

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

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
Mediterranean
Gluten-free
Vegetarian

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,