Hello there,
Ok, so if you’ve ever traveled to Greece and found yourself island hopping through the Ionian Sea to places like Cefalonia, Corfu, or Zakynthos, to name a few, you’ve probably come across this Potato Salad with Feta sauce. If not, I’m here to share this deliciously simple recipe with you.
Recently, my husband brought back a few cooking magazines for me, and while flipping through Gastronomos, I stumbled across the recipe. My reaction? I’m laughing while I write this—“Whaaa?! Heyyyy! Ooohhh YESSS! I remember this recipe!! I first tried this dish years ago at a friend’s house who lived on the island of Cefalonia at the time, many moons ago. She whipped it up in minutes and poured it over roasted potatoes. In my version, I went with boiled potatoes and topped them with this creamy feta sauce that turned out to be such a treat. I don’t make this sauce as often as I should… mostly because I forgot it existed. hahahhahah
Let’s face it, potato salads are great, no doubt, but sometimes they can be a bit blahhhh. Sure, mayo is the classic add-in and tasty, but there’s always a “but,” right? Sometimes you just want something different… something a little more let’s say Greek and a whole lot more exciting!
This feta sauce is smooth, creamy, and is a little tangy, thanks to a good squeeze of lemon juice. I’ve tried adding lemon zest before, but honestly, it ended up being way too lemony. I mean, I want flavor, not a lemon explosion. The feta I used for this recipe wasn’t the super salty kind, but it had a nice peppery kick instead. I almost always go for a peppery feta in most of the recipes. It just gives the taste a bit of a boost. 🙂
That’s about it for this Potatoes with Creamy Feta Sauce post, friends.
Wishing everyone a wonderful morning/afternoon/evening.
Potatoes with Creamy Feta Sauce
Equipment
- 1 food processor
- 1 knife
- 1 spatula silicone
- 1 serving bowl
Ingredients
- 15 potatoes boiled medium-sized cut in half
- 30 grams olive oil
- 3 tbsp honey
- 1 ½ tbsp lemon juice
- 60 grams fresh milk
- 3 ¼ tbsp greek yogurt 2% fat
- pepper
- salt optional
- ¾ cups feta cheese
- 2 fresh spring onion sliced
Instructions
- Wash the potatoes thoroughly, then cut them in half. Boil them in salted water until tender and easily pierced with a fork. Set aside to cool off.
- Blend all the ingredients on high speed until the mixture is smooth and creamy.
- Garnish the potatoes with a generous amount of feta sauce. Sprinkle freshly sliced spring onions and serve.
KALI SAS OREXI!! 🙂