The Concept:  This is not your average potato salad. It’s a beautiful and surprising take on a classic, where the simple act of a gentle toss with a wooden spoon brings all the flavors and textures together without ever losing their integrity. The true magic lies in the bursts of flavor you’ll find with every spoonful the perfect dish for a shared meal.

The Elements:

The Base:

Potatoes: 1kg of small new potatoes, washed and halved. Dressing: A generous drizzle of olive oil, the juice of one fresh lemon, one tablespoon of chopped fresh parsley, one teaspoon of dijon mustard, and a teaspoon of honey. Seasoning: Sea salt and freshly ground black pepper.

The Hidden Gems: A handful of crumbled feta cheese. A handful of pitted kalamata olives. One tablespoon of small capers. A handful of finely sliced red onion. A handful of chopped sun-dried tomatoes. A generous sprinkle of toasted pine nuts. A handful of fresh dill. A pinch of chili flakes.

The Hybrid Addition:

Plant-Based: A handful of fresh spinach.

Protein: Thinly sliced grilled chicken or diced bacon.

Lets Cook:

First, boil your potatoes in salted water until they are just tender when pierced with a fork. Drain them, and while they are still warm, place them in a large bowl. In a separate small bowl, whisk together the olive oil, lemon juice, dijon mustard, honey, and a good pinch of salt and pepper. Pour this dressing over the warm potatoes. Now, use your wooden spoon to gently toss the potatoes. The warmth will help them absorb all the wonderful flavours of the dressing.Once the potatoes have cooled slightly, you can prepare the hybrid. Add the feta, olives, capers, red onion, sun-dried tomatoes, pine nuts, dill, and chili flakes. You can either gently stir in the fresh spinach to keep the dish plant-based, or you can add the sliced chicken or bacon bits. Give everything one final, gentle toss with your wooden spoon, carefully folding it all together. This meal is best served at room temperature, making it a perfect dish to bring to any shared table.