We’re Irish. We eat spuds. We love them. We cook them in all sorts of ways; mashing, boiling, baking, frying but when the hot weather arrives, and we all go crazy for a bit of sun and burn the flesh of everything in the hope of having a tasty BBQ, a plate of mash doesn’t quite do it. However, this dish from our resident chef is just the answer, try it out, a delicious new potato salad with Feta cheese and garden herbs. Perfect.
You simply can’t beat beautiful baby new potatoes and they’re perfect for a Summer salad being full of taste, quick to cook and receptive to all sorts of flavours. What you have here is a delicious recipe for a simple side dish that will go perfectly with some tasty grilled meats or vegetables.
Serves 4 as a side
1.5kg Baby potatoes
40g real Butter
1 small Shallot (finely diced)
2 tbsp chopped Chives
1 tsp chopped Dill
1 tbsp chopped Parsley
Juice of ¼ of a lemon and zest of 1
Dash of Tabasco
100g Feta (crumbled)
Sea salt and cracked black pepper
Boil potatoes until cooked through but still firm. You don’t want them starting to fall apart.
Strain, remove from pot and set aside, keeping them warm.
Heat the pan over a medium temp, add butter and shallot and sauté for 1 minute.
Add the potatoes back in, add the herbs, lemon juice and rind, Tabasco and seasoning.
Toss until coated well then add the feta cheese. Toss again and serve.
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