Seasonal Recipes

Greek Potato Salad

1kg unpeeled red potatoes, scrubbed and cut into 1-inch chunks
2 seedless cucumber, diced
1 red onion, finely diced
juice of 2 lemons
¼ cup extra virgin olive oil
1 clove garlic, minced
half a bunch of fresh dill, roughly chopped, plus more for serving
1 tablespoon fresh oregano, roughly chopped, plus more for serving optional
sea salt and black pepper, to taste

Place the potatoes in a medium saucepan and cover with salted water and bring to a boil. Cook until fork tender, about 12-15 minutes. Drain and cool.
Whisk together the olive oil, lemon juice, garlic and fresh herbs. Salt and pepper, to taste.
Once the potatoes are cooled combine with cucumber and red onion in a large serving bowl. Toss with the dressing. Serve immediately at room temperature or refrigerate and served chilled. Top with fresh herbs when serving.