500g, 1 1/4lb small new potatoes
5 spring onions, green and white parts finely chopped
1 T rinsed bottled capers
8-10 black olives
115g, 4oz feta cheese
3 T finely chopped fresh flat leaf parsley
2 T finely chopped fresh mint
salt and freshly ground black pepper
6-8 T extra virgin olive oil
juice of 1 lemon, or to taste
2 salted or preserved anchovies, rinsed and finely chopped
3 T fresh dill, finely chopped
3 T Greek yogurt
1 t french mustard
PreparationLeaving the potatoes whole, in their skins, cook in boiling salted water for 25-30 minutes or until tender. Don't cook them too long to become mushy and start to disintegrate.
Drain the potatoes and leave to cool.
When cool enough to handle, pull the skins off with your fingers.
Cut the peeled potatoes into quarters or cubes if the potatoes are large.
Place in a large mixing bowl.
Crumble the feta cheese over the potatoes.
Add the spring onions, capers, olives, fresh herbs, freshly ground salt and black pepper.
Toss gently, just enough to mix, being careful not to break the potatoes.
To make the vinaigrette
Place the extra virgin olive oil, lemon juice, and anchovies in a small bowl and whisk together thoroughly for a couple of minutes until the dressing thickens and emulsifies.
It if doesn't thicken, you may need to add more olive oil.
Whisk in the mustard, yogurt, dill and mustard and season to taste with salt and pepper.
Pour the dressing over the potato salad and toss gently until the salad is mixed and coated with the dressing.
If you have time, the flavours will be enhanced if you leave the salad at room temperature for 1 hour before serving.
**We had the potato salad with grilled chicken and steamed broccoli. I ended up not using feta. The salad was delicious! Everyone loved it.