• 1kg salad potatoes
  • 1 tbsp extra virgin olive oil
  • ½ tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 echalion shallot, finely sliced
  • 250g tub of mixed olives and Greek feta, drained and roughly chopped
  • 1 tbsp fresh parsley, roughly chopped


  1. 1

    Put the potatoes in a large saucepan and cover with water. Bring to the boil and simmer for 12-15 minutes, or until tender. Drain, rinse with cold water and then leave to cool.

  2. 2

    Whisk together the olive oil, vinegar and Dijon mustard. Season with black pepper. Drizzle the dressing over the potatoes and stir well to ensure the potatoes are well coated. Add the shallots, drained olives and feta and parsley. Stir well and serve.

Nutritional Details

Each serving provides
  • Energy 854kj 204kcal 10%
  • Fat 9.7g 14%
  • Saturates 1.9g 10%
  • Sugars 2.2g 2%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 414kj/99kcal

Each serving provides

22.2g carbohydrate 3.6g fibre 5.2g protein

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