Potato salad with olives and feta
I've never made potato salads before, I kept thinking potatoes were better served as a warm side dish. But recently I baked pork knuckle, which in itself is quite hearty and nutritious, and I didn't want to serve it with traditional "mashed potatoes" so I thought about potato salad. In winter, the choice of vegetables, which are always available, is small, so I limited myself to feta cheese and olives, and dressed the salad with pesto sauce. It turned out perfectly! If you're bored with traditional potatoes, go ahead and make salads with them!
Insert ingredients:
- feta - 100 gr.
- potatoes - 2 pcs.
- pitted olives - a handful
- ruccola - a small bundle
dressing:
- cedar nuts - a handful
- garlic - 1 piece
- green basil - 4 sprigs
- parmesan - 30 gr.
- olive oil - 6 tbsp.
- salt, pepper
Preparing potato salad with olives and feta:
Clean the potatoes and boil them until tender.
Cut the cooled potatoes into cubes, add diced feta and olives to them.
Place arugula in a plate, top with chopped vegetables and feta.
Prepare pesto sauce - beat olive oil, garlic, grated cheese, basil leaves and pine nuts dried on a pan in a blender. I've detailed cooking the "pesto" sauce in the recipe. Taste the sauce and season with salt and pepper if necessary.
Dress the salad with the sauce and serve.
Happy appetite!
