Mustard & Sundried Tomato Potato Salad
This mustard potato salad is a tangy spin on the traditional potato salad, with sun-dried tomatoes, feta cheese, and a zesty mustard dressing that brings big, bold flavour.
Serves 4-6
Effort: Easy
Preparation time: 10 mins
Cooking time: 15 mins
Gluten free
Ingredients
6 medium-sized potatoes (about 1kg), preferably white or red, cut into 2cm pieces
3-4 celery sticks, finely chopped
50g sun-dried tomatoes, drained and chopped
4 tbsp capers, drained
½ cup red onion, thinly sliced
½ cup fresh dill, roughly chopped
½ cup crumbled feta cheese
Mustard Salad Dressing
½ cup olive oil
1/4 cup red wine vinegar
3 tbsp sundried tomato mustard - less for a milder flavour.
1 clove garlic, minced
Zest of ½ lemon
Fresh herbs (such as parsley and dill)
Salt & pepper to taste
Instructions
1. Place potatoes and 2 tsp of salt in a spacious pot filled with cold water. Heat and allow the water to come to a simmer. Cook for 5-7 minutes or until the potatoes reach a perfect state of doneness, retaining a slight firmness in the center. Keep in mind that they will continue to cook from residual heat. Drain carefully to keep their shape.
Leave the potatoes to cool in a single layer. See hints and tips.
2. In a bowl, whisk together olive oil, red wine vinegar, sundried tomato mustard, minced garlic, lemon zest, fresh herbs, salt, and pepper. Set aside.
3. In a large mixing bowl, combine the cooked & cooled potatoes, chopped celery, sun-dried tomatoes, capers, red onion, and fresh dill.
4. Gently fold in the crumbled feta cheese.
5. Pour the prepared mustard salad dressing over the potato mixture. Toss gently to coat everything evenly.
6. Leave the salad for at least 30 minutes to allow the flavours to meld. Serve at room temp or chilled and enjoy!
Hint & tips
Cooking the perfect potato - Look for a little resistance. If the potato cracks apart or the knife slides right through rapidly, the potato is overcooked.
Taste the potatoes each time you check them with the knife. Your finished potato should have some body to it, an al dente quality. It should seem slightly undercooked and should fully retain its shape still. Remember that the potatoes will keep cooking a bit from the residual heat even after the water is poured off of them.
Cooling potatoes - After draining the potatoes with care, lay a tea towel on a spacious plate or tray. Gently transfer the warm potatoes onto the towel; this method aids in absorbing any excess moisture, ensuring the potatoes maintain their desired firmness. Cover loosely with another tea towel and plate in the fridge to cool completely.
Easy swaps - Substitute the feta cheese with a more robust option like goat's cheese or Parmesan for a bolder flavor. Alternatively, for a milder taste, swap the feta with ricotta or fresh mozzarella.
Serving suggestion - This salad complements BBQ dinners or serves as an excellent side dish alongside a succulent lamb roast or chops. Leftovers work well for easy lunches with a side salad and quiche.
Storage - Store in the fridge for 4 days. not suitable for freezing.
