Potatoes with olives, coriander and fetta

Every year I’m grateful to spend several weeks over Christmas and New Year at my husbands family beach house in Queensland. It’s a chance to recharge and spend meaningful time with my husband and kids without the interruption of school, work and daily life issues.

Shoes, for the most part are out of the question, and our wardrobe consists of nothing more than board shorts, singlet tops and togs. We all fill our bellies with exquisite local fruit which of course tastes sweeter and plumper up here. Once in a while we will treat ourselves with fish and chips from the local chippie.

Dinner is usually a pot luck salad affair – whatever we can pick up from the local grocer is whipped into a simple salad with a bit of fish or some eggs or steak. Which brings me to my salad. I saw some delicious plump olives and thought it would go really well with some steam potatoes and fetta. Salty and full of carbs which is very welcome after running around the beach all day. The honey mustard dressing is a perfect foil to the saltiness of the fetta and olives. I served this with a piece of baked salmon. This salad would also be the perfect afternoon BBQ accompaniment.

Potatoes with olives, coriander and honey mustard dressing

Yields: enough for a 8 as part of a shared meal

  • 8 potatoes
  • 3/4 cup pitted kalamata olives sliced in half lengthways
  • half bunch of coriander, chopped
  • 250g approx Danish fetta
  • Dressing
  • 1/2 Spanish onion finely chopped
  • 2 tablespoons honey
  • 2 tsp grain mustard
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice and zest of one lemon
  • salt and pepper

Cut potatoes on the diagonal and cook in plenty of water until tender.

For dressing, grab a jar and put in all ingredients and shake until nicely amalgamated.

When potatoes are cooked drain into your serving bowl and whilst still warm, pour over dressing so the potatoes soak up the delicious dressing. Scatter over coriander, fetta and olives and gently fold into potatoes.