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Feta, potato & herb salad

Feta, potato & herb salad

A fresher take on potato salad, with salty, crumbly feta to give a hit of protein-rich flavour.


Serves 2-3
Preparation Time: 5 minutes
Cooking Time: 15-20 minutes


12 small new potatoes

8 fresh mint leaves

Small handful fresh coriander leaves

8cm piece of cucumber

8 small ripe cherry tomatoes, cut into quarters

12 large green olives, or more if they are smaller

150g feta

60g bag rocket and spinach salad leaves

 For the dressing

½ tablespoon freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

freshly ground black pepper


Steam or boil the potatoes for 15-20 minutes, until cooked but not mushy.

Meanwhile, finely chop the herbs, cut the cucumber into small chunks and place in a salad bowl with the tomatoes, olives, crumbled feta and salad leaves.

Drain the potatoes, leave to cool slightly, then add them to the bowl. Gently toss the salad to mix.

Mix the dressing ingredients together and drizzle over the salad. 


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