Chunks of tender potato are tossed with scallions, capers, olives, feta cheese and fresh dill, then coated in a yogurt and lemon dressing to create a mouthwatering potato salad with the classic flavors of Greece.

1 lb (500g) potatoes—peeled

2 scallions (spring onions)—finely chopped

2 teaspoons capers

10 kalamata olives—pitted and halved

3 oz (90g) feta cheese—crumbled

1 tablespoon finely chopped fresh dill

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

½ teaspoon sugar

¼ cup Greek-style yogurt

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

CUT the potatoes into bite-size pieces and boil in a large pot of boiling water until just tender. DRAIN the potatoes, then allow to cool while you prepare the other ingredients. IN a small bowl dissolve the sugar in the lemon juice and mix together with the olive oil, yogurt, salt and pepper until well combined. PLACE the cooked potatoes in a large bowl. SCATTER the scallions, capers, olives, feta cheese and dill on top then toss gently to combine. DRIZZLE the yogurt dressing over the top and mix through to evenly coat the potato.

Greek Salad. Classic Greek salad (horiatiki) with juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives.   Baked Feta & Walnut Salad. A rustic salad from Greece with baked feta cheese, walnuts, mixed salad leaves, thinly sliced fresh radish and zucchini, tossed with a tangy lemon garlic dressing.   Provençal Potato & Asparagus Salad. A robust potato salad with steamed asparagus and a Dijon mustard, olive oil dressing.

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