Potato, feta and walnut salad


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

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.


  • 4 waxy potatoes (e.g. nicola)
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • sea salt and freshly ground black pepper
  • 4 tbsp extra virgin olive oil
  • baby lamb’s lettuce or the tips of curly endive
  • 200 g (7 oz) fresh feta cheese
  • 4 tbsp walnuts, roughly chopped


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, and top with dressed leaves and walnuts.