Recipes

Fresh lemon juice and fresh oregano make this potato salad sing with the flavours of the Greek Isles. Extra virgin olive oil used in the dressing instead of mayo makes it ideal for picnics and backyard summer gatherings.

6-8 servings

Ingredients:
1 pound (500g) mini yellow potatoes
1 pound (500g) mini red potatoes
2-3 green onions, thinly sliced
2 tablespoons (30ml) fresh oregano, chopped
Sea salt
Freshly ground black pepper
1/4 cup (55g) feta, crumbled

Lemon Dressing:
1/4 cup (60ml) extra virgin olive oil
1/8 cup (30ml) white wine vinegar
juice of 1/2 lemon
Zest of 1/2 lemon
1 garlic clove, minced
2 tablespoons (30ml) fresh oregano, chopped
1/4 teaspoon (2ml) sea salt
1/8 teaspoon (1ml) freshly ground black pepper

Method:
Make the dressing by combining all the ingredients together in a jar. Tighten the lid on top and shake until mixture is completely emulsified. Set aside.
Cook the potatoes in a large pot of boiling water until fork tender. Drain and cut in half or quarters depending on the size of each potato to create bite-sized pieces. While the potatoes are still warm, drizzle with half of the dressing. This little step helps the potatoes to absorb the
lemony dressing making them more flavourful. Let cool completely and then cover and refrigerate to chill completely.
Remove from the refrigerator and add in the green onions and fresh oregano. Add 2 tablespoon (30ml) of the dressing and toss to coat completely. Add more dressing if required.
Salt and pepper to taste. Garnish the top with crumbled feta. Chill in the refrigerator until ready to serve.