Roast Potato and Feta Salad

Potatoes are so versatile and truly one of nature’s comfort foods. Over the years I have managed to “tweak” the recipe a little to avoid heavy cloying creams and mayonnaises. 

Here is a simple and tasty version and still light enough to serve as the weather warms up - adding red onion makes it very hay fever friendly as they are high in the phytonutrient quercetin

Ingredients:

• 1.5 kg washed potatoes - cubed small

• 1- 2 tbsp ghee 

• 1 tsp garlic powder

• 70g feta ( I like sheep - but any will do)

• 50mL extra virgin olive oil

• 60mL balsamic vinegar 

• 1 tsp salt, pepper to taste 

• 1 red onion, cut into fine rings/slices

• Half a doz cherry tomatoes

• Dill and chives to garnish 

• A few dill cucumbers ( German pickles ) if you like them - finely sliced. I buy teh tiny ones and throw them in whole if I can find them

  Method:

• Lightly steam potatoes until just tender and a little glassy on the outside 

• Place potatoes into oven tray , coat with garlic powder and ghee and bake in a moderate (c.180 C) oven until crispy. Don’t over cook

• Whilst potatoes are roasting - Add feta, oil, vinegar, salt and pepper to a powerful blender and pulse mix until it has turned to a thick dressing - you may need more vinegar and oil to taste - I actually guessed that amount as I never measure it! Set aside until needed 

• Let the potatoes cool down slightly - I love them at just above room temperature. 

• Lightly toss the dressing in 

• Garnish with all the other bits and enjoy - great with fish.