(GREEK POTATO SALAD)

1 kg small potatoes

1 red onion (thinly sliced)

1/2 cup dill (washed and leaves removed from stems and torn in)

1/2 cup parsley (leaves, washed and roughly chopped)

200 gm feta cheese (crumbled)

1/4 cup capers

1 cup Kalamata olives (pitted and roughly chopped)

1. Start by boiling the potatoes. Cut potatoes into half (keep skin on) and pop into large pot with salt and water, making sure to cover potatoes. Place on stove on medium heat and bring to a gentle simmer, allowing it to simmer until fork can just pierce through with a couch of resistance. I start checking after 15 minutes, in intervals. Strain out of water and allow to cool.

2. Whilst potatoes are cooking begin on your salad. Add in the rest of the ingredients in bowl before adding cooled potatoes.

Dressing

3 garlic cloves (minced)

1 lemon (juice)

1 tbl dijon mustard

2 tbl sp EVOO

1 tbl red wine vinegar

1/2 cup greek yoghurt

Few cracks blacks pepper

Sea salt flakes (to taste)

Garnish: Spring onion greens thinly sliced

Add all ingredients into a jar and shake hard making sure you have a fully combined dressing, before you pour over the potato salad. Mix thoroughly before plating up and topping with the spring onion greens.