Rustic Warm Potato Salad

  • Rustic Warm Potato Salad
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Rated 5 out of 5 based on 1 votes


  • 1 pinch salt
  • 100 ml olive oil
  • 1 bunch flat leaf parsley
  • 1 pinch black cracked pepper
  • 2 x lemons
  • 200 g danish feta
  • 500 g sweet potato (kumera)
  • 250 g red rascal potatoes
  • 300 g dutch cream potatoes
  • 100 ml water


This recipe is very easy to adjust depending on your taste. I use danish feta because I prefer the creamier texture and taste, it is important not to use a feta that is too crumbly. I also use the red rascal for the colour and the dutch creams for the flavour and texture. You can use any potato you want. For a little bit of kick, add some bacon or chilli.

Step 1) Wash the potatoes, sweet potatoes and lemon and cut into golf ball sized chunks. Add these to a microwave safe bowl with the 100ml water and cover with cling wrap. Cook on high in a microwave for 15 minutes. (I used a steam oven for this recipe and cooked at 90 degrees for 20 minutes).

Step 2) Once the potatoes are cooked, remove the lemon from the bowl and discard. If you want more flavour, squeeze the remaining lemon juice over the potato mix before throwing it away. Strain the potato mix and put aside.

Step 3) Generously drizzle olive oil directly onto a large chopping block, add enough salt and pepper to season.

Step 4) Take half the potato mix and put in a low pile on the chopping block. Be sure to leave enough space to chop and turn. Take 1/2 cup of uncut parsley and put over the potato, take half of the feta and break up over the potato mix but make sure it remains chunky.

Step 5) Use you knife to chop and fold the mixture ensuring not to mash it, folding the mixture over itself so to ensure an even coverage of oil, salt and pepper. Cut it roughly but make sure the mix is evenly covered with parsley. Try an keep the potato and feta a little chunky for texture. Once chopped enough put in a salad bowl or pile on a large plate.

Step 6) Repeat steps 3, 4 and 5 with the remaining potato mix, feta, parsley, oil, salt and pepper.

Serve warm or let it cool for a great summer’s barbecue accompaniment.


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  • like an idea of three different sorts of potatoes


    by Vesna PJ on 10/04/2013, 10:43
    Vesna PJ