Warm Potato Salad with Honey-Mustard Dressing, Olives and Feta

This warm potato salad is a lush combination of golden pan-fried potatoes, crisp peppers and cucumbers, briny olives and creamy feta, all brought together with a bright honey-mustard dressing. Hearty, fresh and wonderfully aromatic, it is just as good straight from the pan as it is once it has cooled slightly.

Ingredients

• Potatoes — 800g (1 lb 12 oz)
• Water — for boiling
• Salt — for the water
• Olive oil — 45ml (3 tbsp)
• Salt — 2g (1/3 tsp)
• Italian herbs — 2g (1 tsp)
• Red bell pepper — 1
• Green bell pepper — 1
• Red onion — 40g (1.4 oz)
• Fresh dill — 8g (1/4 cup)
• Cucumber — 250g (9 oz)
• Green olives with basil — 50g (1.8 oz)
• Honey-mustard sauce — 75g (1/3 cup)
• Feta cheese — to taste
• Eggs — 3

Step-by-step recipe

1. Wash, peel and cut the potatoes into large cubes. Bring a pot of water to a boil, salt it, add the potatoes and cook for 15–20 minutes until tender. Drain well and let the potatoes steam-dry for a couple of minutes.
2. In a separate saucepan, bring water to a boil, lower in the eggs carefully and cook for 12–15 minutes until hard-boiled. Drain and cool the eggs in cold water.
3. Heat a skillet over medium heat. Add the olive oil, tip in the boiled potatoes, season with salt and fry, turning occasionally, until golden and crisp at the edges. Remove from the heat and fold in the Italian herbs. Let cool until warm.
4. Prepare the vegetables: cut the peppers into small pieces, slice the red onion thinly, finely chop the dill and cut the cucumber into half-moons. Halve the olives.
5. Transfer the peppers, onion, dill, cucumber and olives to a large bowl and toss to combine.
6. Peel the eggs and cut them into cubes.
7. Add the warm fried potatoes and eggs to the bowl. Pour over the honey-mustard sauce and gently toss until everything is evenly coated.
8. Crumble the feta over the top and fold through once more very gently. Taste and adjust the salt, then serve warm or at room temperature. Finish with extra dill if you like.

Tips and variations

• Feta can be replaced with soft goat cheese or brined cheese for a similarly bright, slightly saltier flavour.
• If you prefer a sweeter note, use red onion and a fully ripe red pepper — they add gentle sweetness.
• You can leave some of the eggs out of the mix and arrange them in wedges on top for a more elegant presentation.
• No ready-made honey-mustard sauce? Mix 2 parts Dijon mustard, 2 parts honey, 1 part olive oil, a pinch of salt and a little apple cider vinegar.
• For extra character, add capers or a pinch of smoked paprika to the potatoes while frying.

Nutritional value (per serving, approx.)

Calories	≈ 450 kcal
Protein	≈ 12 g
Fat	≈ 20 g
Carbohydrates	≈ 55 g
Fiber	≈ 3 g
Sodium	≈ 650 mg

FAQ

Can I use new potatoes?

Yes, new potatoes work beautifully. Cook them whole or in large chunks until tender, then fry them until the skins turn crisp for a lovely texture.

What can I use instead of honey-mustard sauce?

Stir together Dijon mustard and honey, then add a little olive oil and apple cider vinegar or lemon juice. Adjust sweetness and acidity to taste.

Can I make the salad ahead of time?

Yes, it keeps well in the refrigerator for up to 24 hours. It is best to add the dressing just before serving so the potatoes and vegetables keep their texture.