feta and radish potato salad

Soft and squidey, yet crisp and crunchy  

750 g new potatoes, quartered

200g feta cheese

handful of radishes, chopped

2 tbsp capers, finely chopped

2 tbsp olive oil

1 tbsp balsamic vinegar

  • Give the potatoes a quick wash, quarter and boil in a big pan of water until soft.
  • In a large bowl crumble the feta cheese, then add radishes and capers.
  • Fold with a spoon, then add olive oil and balsamic vinegar.
  • When the potatoes are cooked, drain and stir through the cheese mixture.

Yummy leftovers

Leftover feta and radish potato salad

200g mushrooms, sliced

125g spinach 

75g olives, sliced

  • Heat a slodge of butter and splash of olive oil in a frying pan.
  • Add mushrooms and cook until browned.
  • Add olives.
  • Add leftover potato salad.
  • When the potatoes are warmed through add spinach.
  • Stir all the ingredients until the spinach has wilted.