Salads
Vegetarian
Gluten-Free

Potato Salad with Bulgarian Feta Draft

Name: Potato Salad with Bulgarian Feta
Ingredients: 1¼–1¾ lb small potatoes; 2–3 scallions (finely chopped); a handful of finely chopped mint leaves; a handful of black olives; juice of 1 lemon; 4–5 tbsp olive oil; 1½ blocks good Bulgarian feta; salt and pepper (to taste)

A salad of small potatoes tossed while still warm with scallions, mint, black olives, lemon and olive oil, with Bulgarian feta on top.

KashrutDairy

What you need

Amount:×1

How I make it

Cook the potatoes in salted water.
Put the scallions, mint and olives in a bowl. Pour in the lemon juice and oil and mix.
When the potatoes are done and still warm, peel and halve them. Add to the bowl and toss gently.
Season with salt and pepper to taste.
Crumble the Bulgarian feta over the salad.

What I've learned

I sometimes add artichokes, and kashkaval or tzfatit work in place of the Bulgarian cheese.

Source: ChefEf (chefef.com)