Light Lunches
Warm Mediterranean Potato Salad
Any of our rich and creamy LISA'S Feta Dips make an instant dressing for a potato salad.
Method
Cook the potatoes in boiling salted water until tender. Drain and halve. In a bowl toss the LISA'S Feta and Olive Dip gently through the potatoes and beans. Add salt and pepper to taste. Garnish with the crumbled feta and olives and serve warm.
Ingredients
500 grams new potatoes
200g baby beans, blanched in boiling water
1 pottle LISA'S Feta Dip
100g feta, crumbled
½ c black olives
salt and pepper
- Roasted Capsicum with Feta and Garlic
- Chunky Dip Lasagna
- Warm Mediterranean Potato Salad
- Bruschetta with Feta and Garlic Dip and Oven Roasted Tomatoes
- Warm Orzo Salad with Feta and Spinach
- Vegetable Pakora with Tzatziki
- Garlic Roasted Mushrooms with Baba Ghanoush
- Turkish Pizza with Baba Ghanoush, Grilled Eggplant and Feta
- Mediterranean Couscous Cakes with Tzatziki