Potato Salad with Olives, Feta and Antipasto

Serves 6-8

I did not like a mayonnaise based potato salad and much preferred this version with marinaded grilled veges and olive oil. Like all potato salads this keeps really well too.

  • 800g kipfler or new potatoes – not necessary to peel
  • 200g mix of marinaded grilled vegetables including red capsicum, etc
  • 200g semi dried tomatoes
  • 100ml kalamata olives
  • 200g Danish feta, cubed
  1. Boil potatoes about 20minutes until just tender
  2. Slice in half and put into a deep dish
  3. Add marinaded veges and semi dried tomatoes along with enough olive oil from the marinade to just coat potatoes
  4. Mix gently
  5. Top with olives and feta

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One response to “Potato Salad with Olives, Feta and Antipasto”

  1. Christophe says :

    Sounds great – I’ll try it this weekend.

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