Greek-inspired Potato Salad Recipe | Tesco Real Food
We've taken the bold, fragrant flavours of a classic Greek salad and turned it into a filling meal with baked baby potatoes. A healthy summer lunch or dinner.
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Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
- Grater
- Zip-top bag
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
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