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Matt’s Greek-inspired potato salad

Name: Matt Preston Greek potato salad recipe
Ingredients: ½ cup (125ml) olive oil, plus extra for steeping; 3 lemons; 1 tbsp of Greek honey; 150g green olives, cheeks cut off and reserved; remaining flesh around the pit finely chopped; ½ bunch oregano; 1 bunch dill; 500g chat potatoes, cut into bite-sized pieces; 4 hard-boiled eggs; 1 red onion, very thinly sliced into crescents; 200g feta

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by Matt Preston

delicious. senior editor

Nov 06, 2019

Ingredients (10)

½ cup (125ml) olive oil, plus extra for steeping
3 lemons
1 tbsp of Greek honey
150g green olives, cheeks cut off and reserved; remaining flesh around the pit finely chopped
½ bunch oregano
1 bunch dill
500g chat potatoes, cut into bite-sized pieces
4 hard-boiled eggs
1 red onion, very thinly sliced into crescents
200g feta

Method

1.

For the vinaigrette, combine the olive oil, juice of 2 lemons, honey and a good pinch of salt. Whisk in the chopped olive flesh, oregano leaves and half the dill until smooth.
2.

Zest the remaining lemon and cut its flesh out from the membrane. Place flesh in a small bowl, cover with extra olive oil and keep in a warm place. Reserve zest separately.
3.

In a saucepan, cover the potatoes with plenty of cold salted water, bring to the boil and simmer until barely tender. Drain and halve them and toss with the vinaigrette while still warm. Place in a serving bowl.
4.

Using a microplane, grate the egg whites and then the yolks of the hard-boiled eggs over the potato. Throw on the red onion and olive cheeks, and crumble the feta over. Scatter the lemon flesh and zest and remaining dill leaves over the top.