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Greek-inspired potato salad recipe

Greek-inspired potato salad recipe

14 ratings

Created by The Tesco Real Food team

We've taken the bold and fragrant flavours of a classic Greek salad and turned it into a filling meal with baked baby potatoes. We've swapped traditional feta for reduced-fat salad cheese that's baked whole with herbs, seeds and spice – the result is a lovely, healthy summery meal you can enjoy for lunch or later. See method

Ingredients

  • 750g baby new potatoes
  • 200g block reduced-fat salad cheese
  • 1 lemon, juiced, ½ zested
  • 2 tsp dried oregano
  • 2 large fresh thyme sprigs, leaves picked and chopped
  • 1½ tsp sesame seeds
  • ½ tsp crushed chillies
  • ½ red onion, finely sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard​
  • 150g cherry tomatoes, halved
  • 50g Kalamata olives, pitted and halved
  • ½ cucumber, halved, deseeded and thinly sliced
  • 5g fresh dill, leaves picked and chopped
  • 1 tbsp sliced fresh mint leaves
  • 1 tsp clear honey
1 of your 5-a-day and high in unsaturated fat

Each serving contains

  • Energy

    1465kj
    350kcal     18%

  • Fat

    17g 24%

  • Saturates

    5g 24%

  • Sugars

    7g 8%

  • Salt

    1.7g 27%

of the reference intake
Carbohydrate 34.4g Protein 13.4g Fibre 5.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 15-20 mins until just tender, then drain and leave to steam-dry for 5 mins. Meanwhile, drain and pat the salad cheese dry with kitchen paper. Season well with pepper and rub over the lemon zest, half the oregano and thyme, and all the sesame seeds and crushed chillies. Put the onion in a bowl with half of the lemon juice and toss together; set aside.
  2. Put the potatoes on a baking tray and flatten each with the back of a spoon, ensuring they don’t come apart completely. Drizzle with 1 tbsp oil and sprinkle over the remaining oregano and thyme and season well. Nestle the salad cheese in the middle of the tray, then bake for 20-25 mins until the potatoes are crisp and the cheese is lightly golden. Transfer the cheese to a plate and lightly cover with foil to keep warm.
  3. Whisk the remaining oil, lemon juice and mustard together and season well. Transfer the potatoes to a serving platter and toss with the pickled onion (discard the liquid), tomatoes, olives, cucumber and herbs. Place the cheese on top and drizzle the dressing over everything. Drizzle the honey over the cheese before breaking it up to serve.

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