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