No soup today! Crispy potato salad with feta. A spring delight!

Ingredients

1kg of small, waxy potatoes 2 garlic cloves

¼ cup extra virgin olive oil

Parsley and herb stems, reserved from the dressing 125 g plus of kalamata olives, pitted

100 g feta

Herb dressing

1 cup parsley leaves

½ cup tightly packed herbs, such as dill, mint, basil or tarragon 1 cup tightly packed baby spinach leaves

1 garlic clove

½ cup extra virgin olive oil 1 teaspoon seeded mustard

1 tablespoon red wine vinegar

Method

Put potatoes in a saucepan with 1 teaspoon salt, the herb stems and garlic cloves, cover with cold water, bring to boil, then simmer for 15–20 minutes or until fork-tender.

Remove the potatoes, reserving the boiled water with the garlic cloves and herb stems.

Preheat oven to 220°C, with the baking tray inside.

Toss the potatoes with oil, salt and pepper. Add to the hot tray along with the olives and squish the potatoes to flatten a little with the base of a jar. Roast for 25–30 minutes for the potatoes skins to crisp the olives to slightly blister.

Herb dressing

Put the herb leaves in a colander and pour the reserved potato water over the top, add the herb stems and cooked garlic with the rest of the herbs.

Transfer the herb dressing to a blender, add the garlic, olive oil, mustard and vinegar. Blitz until smooth and season with salt and pepper.

Toss through the hot potatoes and olives. Transfer to a platter and crumble with feta and if desired a finely sliced red onion.

Bon appétit – inspiration from the talented Alice Zaslavsky!