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!