Mediterranean Potato Salad with Crispy Capers and Creamy Feta and Herb Dressing
This Mediterranean inspired potato salad is the perfect addition to any barbecue or Christmas meal this summer. It is full of fresh flavours and will look gorgeous served on your table.
Mediterranean Potato Salad with Crispy Capers and Creamy Feta and Herb Dressing
SERVES: 8-10
READY IN: 25 mins
DIETARY: GF | VEG | DF & VGN Adaptable
Ingredients:
1kg baby new potatoes, halved
¼ cup capers, drained
⅓ cup natural Greek yoghurt
⅓ cup mayonnaise
100g feta cheese, crumbled
2 cloves garlic, minced or grated
1 tsp ground cumin
finely grated zest and juice of 1 lemon
1 cup packed fresh herbs (parsley, basil and/or dill), roughly chopped
1 punnet (250g) cherry tomatoes, halved
1 red onion, finely sliced
½ cup pitted kalamata olives, halved lengthwise
fresh herbs, to garnish
Method:
Pop the potatoes into a large pot, cover with water and season with salt. Bring to the boil over medium heat, then cook for 8-10 minutes, or until the potatoes are just tender. Drain and set aside to cool (I like to run the potatoes under cold water to cool them quicker).
Heat a frying pan with a good drizzle of olive oil over medium heat. Sit the capers on a paper towel to remove excess moisture and add to the hot pan. Stir for 3-4 minutes until the capers are crispy. Transfer to a paper towel lined plate and set aside.
To make the dressing, place the Greek yoghurt, mayonnaise, crumbled feta, garlic, ground cumin and lemon juice (reserve the lemon zest to garnish) in a food processor. Season with salt and pepper, and blitz until smooth. Add the chopped herbs and briefly pulse until the herbs are mixed through.
Pop the cooked potatoes into a large mixing bowl along with the cherry tomatoes, red onion and olives and gently toss to combine (I like to reserve a small amount of the tomatoes, red onion and olives to sprinkle over the top at the end to garnish).
Toss the dressing through the salad and transfer to a serving bowl or plate. Sprinkle over any reserved tomatoes, red onion and olives. Garnish with crispy capers, lemon zest, extra herbs and cracked pepper.
PREPARE IN ADVANCE:
This salad can be prepared the day before. Mix the potato salad and store in the fridge until needed. Give it a toss, pop into a serving bowl and top with your garnishes up to a few hours before serving.
TIP:
If you want to save time, skip frying the capers and simply toss them onto the salad straight from the jar.
MAKE IT DAIRY FREE OR VEGAN:
Use a plain dairy free yoghurt and vegan mayonnaise. Skip the feta cheese or use the equivalent amount of tofu to give your dressing a protein hit.