I love a salad when we have a barbecue. I usually make them with what leftover vegetables I have in the fridge. The other day Scott came home with some homegrown tomatoes and cucumber from Sally and I had baby potatoes and feta in the fridge so these were the basis around this salad. Ingredients for salad 500g baby unpeeled potatoes 2 medium tomatoes, cut into eighths 1/2 cucumber, cut into 1-inch chunks 1/2 red onion, very thinly sliced small handful crumbled feta Dressing 1/3 cup olive oil 2 tbsp lemon juice 1/4 tsp dried oregano 1/2 tbsp honey Dijon mustard 1/4 tsp sugar 1/2 tsp salt grind of pepper 1 small clove garlic, crushed Method 1. Cut potatoes in half, if they are large cut them into quarters. Add to a pan of cold salted water. Bring to the boil, reduce heat to medium-high and simmer until the potatoes are tender all the way through when pierced with a fork. Drain and dry for a few seconds over low heat. Allow to cool. 2. Meanwhile, whisk dressing ingredien...