Potato and Feta Salad

 
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 ingredients in a jug. Set aside.

3.  Place cooled potatoes, tomatoes, cucumber and red onion into a salad bowl, pour over dressing, toss to combine. Sprinkle with cheese just before serving.

Enjoy.