Project Description
Potato Salad with Fetta, Lemon & Persian Spices
New Recipe
- Serves 4-6
- Preparation time: 10 minutes
- Cooking time: 30 minutes
This is potato salad made special by adding flavor filled smooth Fetta, exotic spices and preserved lemon.
Ingredients:
- 750g waxy potatoes (we suggest Desiree or Nicola), scrubbed and cut in wedges
- 3 tbls extra virgin olive oil
- 1 large red onion, finely sliced
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 2 cloves garlic
- 1 tbls fresh ginger, grated
- 2 long red chillies, finely chopped (optional)
Dressing:
- ½ 200g pack Lemnos Smooth Fetta
- 1 garlic clove, crushed
- 1 cup Greek style yoghurt
- ½ cup mint, torn
- 1 tsp cumin
- 1 tsp turmeric
- Salt and pepper to taste
The garnish
- a few strips lemon zest
- a few mint leaves
Method:
- Boil or steam the potatoes until just tender. Set aside to cool slightly.
- Heat the oil in a large frying pan on a medium heat, cook the onion until just starting to colour (3-4 minutes). Add the spices, ginger, garlic and chilli then cook till fragrant. Tip the potatoes into the frying pan, sprinkle with salt and pepper, toss thoroughly with the onion and spice mix until they are well coated and have turned bright yellow. Remove from heat and allow to cool.
- While the potatoes cool, make the dressing. In a medium bowl use a large metal spoon to beat the Fetta until it becomes smooth. Add the mint and crush slightly to release the aromatics, then stir in the yogurt, lemon, garlic, cumin and turmeric. Season with salt and pepper and pour over the potatoes. Serve with scattered lemon zest and a few extra mint leaves.
Tip: This salad can also be served warm. Just make the Fetta dressing while the potatoes are cooking and serve while still warm.
