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Potato Salad

This recipe uses a mixture of veg paired with potatoes to create a hearty side dish or light lunch. If you have a barbecue, then you can grill your veg instead of flash frying them. Getting a little bit of char brings out the sweetness and flavour of the veg, without ruining the texture. I mixed it up with the fresh herb salsa to give it a pop of flavour.

Ingredients

  • 4 medium potatoes
  • 1 zucchini, sliced into medallions
  • 1-2 handfuls of green/yellow beans, trimmed, and cut into 1" pieces
  • 2-3 green onions, green and white stalks cut into 1" pieces
  • 1/4 cup fresh herb salsa
  • 1/4 cup crumbled feta
  • salt and freshly ground pepper to taste

Instructions

  1. Boil potatoes in salted water until just tender. Allow to cool and cut into 1" cubes.

  2. Heat a skillet over medium high heat. Add enough oil to cover the bottom of the pan. Test readiness of oil by flicking some water in - if it sizzles and pops, you're ready to go!

  3. Cook veggies in batches. Start with the beans - toss them in the pan, and stir frequently, You want them to get a bit blistered with a nice golden char, but still maintain their crunchy texture. Mine were in the pan for about 3 - 5 minutes. Set aside. Repeat with zucchini, and then green onion. Cooking time for each will depend on the heat of your pan, but as with the beans, you want them to have nice dark/golden brown char.

  4. Toss together potatoes, veg, feta, and herb salsa. Add salt and pepper to taste. This salad is delicious warm or cold.