Zesty Potato Salad
 | Cooking Time 20 minutes |
 | Serves 4 |
INGREDIENTS
- 5 large potatoes, un peeled cut into 1/8
- 2 shallots finely sliced
- 1/2 cup chopped fresh oregano leaves
- 1 lemon, zest and juice
- 250g Greek feta
- 50g sundried tomatoes, finely chopped
- 1 small continental cucumber, seeds removed, grated
- 1/2 cup Greek yoghurt
- 1/4 cup mayo
- 1/2 tsp ground white pepper
- 200g pitted Kalamata olives
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Fill a 5 litre pot with cold water with a teaspoon of salt, add diced potato and slowly boil covered for 20 minutes.
- Drain water and refresh cooked potato in cold water through a colander to stop the cooking process, set aside.
- Meanwhile combine shallots, oregano, sundried tomatoes, zest and lemon juice and 150g feta, toss well.
- For the dressing, whisk yoghurt, mayo and white pepper until smooth.
- Add cooked red potato, and shallot mixture, mix well.
- Serve with extra feta, olives on top with a few sprigs of oregano leaves.
TIP: Serve onto a bed of torn salad leaves.
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