The base of this dish is …potatoes. I had a few left over the other night however, instead of throwing them out or feeding the dog, I kept them for a small side – this time a “salad”-

Ingredients

15 small cooked and cooled potatoes

1 or 1/2 diced ripe avocado

1/4 red onion, finely sliced

50 g crumbled feta cheese

1 handful olives

2 tbsp finely chopped dill

2 tbsp finely chopped chives

Sauce

1 tsp dijon mustard

70 ml (1/3 cup) olive oil

1 tbsp white wine vinegar

1 finely crushed clove garlic

salt and pepper

Method

As mentioned – this recipe was intended as a suggestion to what you can use left over potatoes for and therefore I assume of course, that you have cooked potatoes on hand 😉 If not – start by cooking some potatoes, but make sure to cool them off before cutting them! Best is to have them cool off for a few hours at least preferably in the fridge.

Depending on the size of the potatoes, – quarter them or perhaps cut them into 6 pieces. Usually, we eat them with the peel as this is both nutritious and tasty. Of course – if they are all dirty or spotted, you would want to peel them.

Dice the avocado, finely slice the onion, crumble the feta cheese and mix together the ingredients with the handful of olives.

Now prepare the sauce by mixing the mustard, oil, lemon, garlic, salt and pepper until emulsified. Finally add the freshly chopped herbs and toss it all with the potato mix.

Generally, you can really add anything you want – this was just a light version. You could also add fried bacon, omit the feta cheese, add spring onion, some finely diced cucumber…there are really no limits.