Greek Potato Salad by Dinner Twist

Cooking Time 30 minutes

Serves 4

INGREDIENTS

  • 500g blue potatoes
  • 1 Lebanese cucumber
  • 1 punnet (200g) cherry tomatoes
  • 1 shallot
  • 10g parsley
  • 1 tub (100g) pitted kalamata olives
  • 60g rocket leaves
  • 1 garlic clove
  • 1 tub (200g) marinated Fremantle octopus

  • 1 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • oil, salt and pepper

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS

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  1. Preheat to 220ºC.
  2. Dice potatoes (4cm). Toss on a lined oven tray with 1 tsp dried oregano, oil, salt and pepper.
  3. Roast in the oven for 20-25 minutes until cooked through.
  4. Deseed and slice cucumber. Halve cherry tomatoes. Thinly slice shallot. Roughly chop parsley and olives. Set aside with rocket leaves.
  5. Whisk together 1 tbsp balsamic vinegar and 1 tbsp olive oil. Crush in 1 small garlic clove and season with salt and pepper.
  6. Toss the cooked potatoes with fresh components, drained marinated octopus and dressing.
  7. Serve and enjoy!

Recipe supplied by Dinner Twist.

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