I dithered a bit about sharing this, to be honest, because even by my easy-going standards it is a very simple recipe. But the lemony dressing lifts it and prevents that clagginess you sometimes get from a potato salad made just with mayo, so I’ve included it as a sort of bonus post.
It would be very good with smoked fish (with or without the feta). We ate it as part of a summery, salady spread: asparagus and a lovely red-hued lettuce from the veg patch, serrano ham and some hard-boiled eggs provided by the hens. Well, they laid them, I boiled them.
This will be even better reprised with our home-grown new potatoes, when they put in an appearance. I used shop-bought Jersey Royals here.
Mixing in lemon zest, by the way, also works really well with buttery crushed potatoes.
New Potato Salad with Lemon, Mint and Feta
350g new potatoes
Zest of 1 lemon, juice of 1/2
Heaped dessertspoon each of Greek yoghurt and mayonnaise
About 15g fresh mint, leaves picked and chopped, a few left whole for garnish
50g feta cheese, diced
To garnish: fresh mint leaves, edible flowers, sliced radishes
Mix the yoghurt, mayo, lemon zest and juice and chopped mint in a bowl large enough to take the potatoes.
Cook the potatoes in boiling salted water until tender (you can peel/scrape them or not, your choice). When cool enough to handle but preferably still warm, cut into 2cm dice, add to the bowl with the feta and mix well.
Serve garnished with fresh mint leaves and if you can get them, edible flowers (I used thyme flowers with a few of the tender leaf tips), and perhaps a few sliced radishes.