A Mediterranean-inspired take on ranch dressing, with a fresh and light flavour.
Ingredients
- 1 kg waxy potatoes, scrubbed and thickly sliced
- 1 small red onion, finely chopped
- 30 g pine nuts, toasted
- For the dressing:
- Small bunch each of dill, parsley, oregano, roughly chopped
- 200 g feta, crumbled
- 120 g good-quality mayonnaise
- 120 g soured cream or Greek yoghurt
- 1 garlic clove, crushed
- 50 g pitted green olives, chopped
- 2 tbsp capers, drained
- Zest and juice of 1⁄2 lemon
Instructions
1 Cook the potatoes in a large pot of salted boiling water for 10–12 min until just tender. Drain and set aside to steam-dry and cool.
2 Meanwhile, for the dressing, whizz half the herbs, 140 g feta and the remaining dressing ingredients in a food processor or blender until smooth. If very thick, add a dash of water to thin to a pouring consistency. Season to taste with salt and plenty of black pepper.
3 Stir the dressing, most of the chopped red onion and the remaining herbs into the potatoes until well coated. Transfer to a serving dish and scatter over the pine nuts, remaining onion, herbs and feta to serve.
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Feature Image: W&H
