August 21, 2017

Feta and Broccoli Potato Salad

Feta and Broccoli Potato Salad

Feta and Broccoli Potato Salad

This potato salad is another great alternative to the traditional version which can be extremely high in fat.  With lots of different textures and flavours, it is sure to be a hit – and super simple too.


Feta and Broccoli Potato Salad


455g (16oz) baby potatoes

225g (8oz) broccoli (tender-stem works best)

140g (5oz) feta cheese

1 tbsp. finely chopped fresh chives

1 tbsp. finely chopped fresh parsley

1 small handful walnuts or hazelnuts


3 tbsp. (45ml) olive oil

1 garlic clove

1 tbsp. (15ml) wholegrain mustard

1 tbsp. (15ml) lemon juice

1 tbsp. (15ml) white wine vinegar



  • Cook potatoes in a large pot of boiling water for 10 minutes then add the broccoli and cook for a further 2 minutes.


  • Pour into a colander then run the cold tap over the vegetables for a minute or two to stop the cooking process, then leave to drain.


  • Place all the dressing ingredients into a small food processor and pulse until smooth.


  • Arrange vegetables on serving plates.


  • Cut feta into 1cm cubes and place on top of the salad.


  • Sprinkle nuts, chives, and parsley over the vegetables and cheese.


  • Drizzle over the dressing and serve.


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Author:Nicola Turner

I Cook The World - I Feed The World. Doing what I love so I can help others.

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