While we usually associate potato salad with sour cream and mayonnaise, this one stands alone. With chunks of fried halloumi, herbal oil and a light dressing, this is the best potato salad recipe for the sweltering summer months. It works great as a side dish or even as a standalone for lunch. It is filling, but still light due to the fresh greens like arugula and green peas.
This recipe is by vegeterian chef Rasmus Zepernick. It comes from his cookbook, Halloumi, which is entirely dedicated to the one titular ingredient. From classic pasta dishes like spaghetti carbonara to delicious veggie burgers, this book has you covered.
Potato Salad
This lighter version of potato salad contains a few more greens and a lighter dressing that brings out all the different flavors.
Ingredients
Herbal oil
- handful of thyme
- handful of basil
- handful of parsley
- 2 ¼ cups neutral oil
Summer dressing
- ½ cucumber
- 10 mint leaves
- ½ cup yogurt
- salt
Salad
- 500 g small potatoes
- 100 g arugula
- 100 g fresh peas
- 1 block halloumi 200 g
- 2 tbsp parmesan
Instructions
Herbal oil
- Make the herbal oil by blending the thyme, basil, and parsley with the oil.
Summer dressing
- Grate the cucumber and use a clean kitchen towel to wring out excess liquid.
- Chop the mint leaves and mix with the shredded cucumber and the yogurt.
- Finish the dressing by seasoning with a little salt.
Salad
- Boil the potatoes until tender and leave to cool.
- Rinse the arugula and shell the fresh peas.
- Cut the halloumi into 1-inch squares and fry them in a pan until golden brown and crispy.
- Once the potatoes have cooled, cut them into bite-sized pieces and toss in the herbal oil along with the arugula and peas.
- Plate the salad with crispy halloumi and summer dressing. Grate a few large pieces of parmesan on top and enjoy!
