Greeky Lemony Potato Salad

 

 

Greeky Lemony Potato Salad Recipe

This simple Greek-inspired potato salad gets a flavour boost from smoked or lemon myrtle olive oil and amazing sundried olives. It's vegan and gluten-free too. I hope you like it. 

 

600g potatoes, unpeeled 

1/4 cup Grumpy Grandma's Lemon Myrtle or Smoked Olive Oil

3 tablespoons lemon juice

1/4 cup scallions or spring onions, chopped finely

2 tablespoons of fresh dill or parsley, chopped finely

50g Grumpy Grandma's Au Naturale Olives

salt and pepper

handful of cress, to serve

 

Cook whole potatoes in boiling water for approximatly 30 minutes, until tender. Drain.

Peel potatoes while they are still hot (wait until they have cooled just enough to touch). Cut potatoes into cubes and place in mixing bowl. 

Combine olive oil, lemon juice, scallions and herbs in a jar or small bowl. Pour dressing over potatoes and combine gently. 

Add olives, salt and pepper and toss. Allow to stand for at least 10 minutes. 

Transfer to a serving bowl, add cress. Can be served warm or cold



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