How to make a Greek potato salad with lemon dressing

Reignite the senses with this mustardy take on a classic recipe

Greek potato salad with lemon dressing

Prep: 15 mins
​Cook: 12 mins

Serves 4

500g salad potatoes, scrubbed
2 small red onions, thinly sliced
400g can chickpeas, drained and washed
175g cherry tomatoes, halved
50g black olives, pitted and chopped
Small handful of flat-leaf parsley, shredded

Dressing

2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp grated lemon zest
1 tsp dijon mustard

Simmer the potatoes for 15 minutes until tender, then drain, let cool slightly, then quarter.

Meanwhile, put the ingredients for the dressing in a small bowl, season with a little salt and freshly ground pepper, then whisk together.

Put the potatoes into a bowl and whilst still warm pour over half of the dressing, leave to cool.

Add the onion, chickpeas, tomatoes, olives and parsley, then the remaining dressing, toss together and serve at room temperature.

Recipe from lovepotatoes.co.uk​