Chilli, Lime and Feta Potato Salad

Potato Salads are a classic for a reason – the robust potato, a friend for all occasions, is the perfect vehicle for the creamy, slightly sour dressing that comes with a potato salad.  There’s room for plenty of other vegetables in there – pickles, capers, sweetcorn, onions.  The sauce can be adapted for greater decadence or lower fat, it can be served chilled, room temperature or even in some cases, warm.  I will always associated it with barbecues, usually found in a pyrex bowl among the cous cous and side salads.  Something slightly fresh to take the edge off after a hot, meaty burger or mouthful of hot-dog, a sort of antidote to the meat sweats.

This particularly potato salad is particularly tangy, combining the freshness of lime with the saltiness of feta.  I always kind the feta provides a slight backbone to the sauce, holding it together as more of a free standing tower of potato salad than a lethargic, sloppier affair.  The chilli flakes then cut through a few seconds in with a slight sizzle to the tongue just to keep you guessing.  The amounts given are rough guides, but this really is a taste-as-you-go sort of dish (and all the better for it.)

Ingredients (makes approx. 4 decent portions)

  • Potatoes – look for a waxy variety.  Baby potatoes are commonly used, but as you can see, I prefer to cut up slightly larger ones.
  • 1-2tbsp mayonnaise
  • 100g greek feta
  • 1/2 lime
  • 1/2 tsp chilli flakes
  • 1/2 red onion
  • Handful fresh parsley, roughly chopped
  • Salt and Pepper
  • Spirit Vinegar

Method

 

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