Herby mediterranean potato salad
- 4
- Prep time: 15 minutes, cooking time (for roasted potatoes): 40 minutes, cooking time (for boiled potatoes): 20 minutes
Recipe and photo: Liz Sinner - vegelizous
- Wash and quarter the BIOG organic potatoes. Drizzle with 1 tbsp BIOG olive oil and roast them in the oven at 200°C for about 40 minutes, give them a good stir halfway through. Alternatively, boil the whole potatoes in salted water for 20 minutes until tender and cut them after cooking.
- Core the cucumber and cut it into small cubes. Peel and finely slice red onion. Roughly chop the BIOG Kalamata olives. Finely chop the garlic (or use garlic granules), parsley, and dill.
- To make the dressing, combine the lemon zest, the juice of half a lemon, olive oil, mustard, salt, and pepper. Add the chopped herbs and garlic.
- Combine potatoes, cucumber, red onion and olives in a large bowl. Pour the dressing over the salad and toss gently to coat.
- Serve immediately or leave to cool and enjoy later.
Tip: You can save the seeds and the flesh of the cucumber to make a refreshing tzatziki.