[RECIPE IN SHOW NOTES] 



We’ve talked potato salad before on the podcast but frankly, Simon’s recipe was FAR too much faff for Yumi. Now the weather’s warming up and the beach is calling it’s time for a summery spud salad that screams luxury and deliciousness but also zings with lemony sunshiney freshness. Listen for all the details on how to make it along with a bit of potato-y knowledge about which potato to pick (give the kipflers a swerve here and keep your cash in your wallet).   



Want more food tips? Check out the 5 Minute Food Fix Instagram.



Recipe

INGREDIENTS 

2 pounds small Yukon gold potatoes (no larger than 2 inches in diameter) 

1 tablespoon plus 1/2 teaspoon kosher salt, divided 

3 medium scallions 

1 clove garlic 

1 large lemon 

1/3 cup extra-virgin olive oil 

1/4 teaspoon freshly ground black pepper 

1 small bunch fresh oregano 

1 small bunch fresh dill 

3 ounces feta cheese 



INSTRUCTIONS 

Place 2 pounds small Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Add enough cool water to cover by 1 inch, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 10 to 12 minutes. 

Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Thinly slice 3 medium scallions (about 1/4 cup). Mince 1 garlic clove. Juice 1 large lemon until you have 1/4 cup. Add 1/3 cup extra-virgin olive oil, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk to combine. 

Pick the leaves from 1 small bunch fresh oregano and finely chop until you have 1/4 cup. Pick the fronds from 1 small bunch fresh dill and finely chop until you have 2 tablespoons. Crumble 3 ounces feta cheese (about 1/2 cup). 

When the potatoes are ready, drain in a colander. Rinse under cold water just until the potatoes are cool enough to handle but still warm, about 10 seconds. 

Halve the potatoes (or quarter if large) and transfer to the bowl of dressing. Add the oregano, dill, and feta, and gently toss to combine. Let sit for 10 minutes for the flavors to meld. Serve warm or at room temperature. 

[RECIPE IN SHOW NOTES] 
 
We’ve talked potato salad before on the podcast but frankly, Simon’s recipe was FAR too much faff for Yumi. Now the weather’s warming up and the beach is calling it’s time for a summery spud salad that screams luxury and deliciousness but also zings with lemony sunshiney freshness. Listen for all the details on how to make it along with a bit of potato-y knowledge about which potato to pick (give the kipflers a swerve here and keep your cash in your wallet).   
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Recipe
INGREDIENTS 
2 pounds small Yukon gold potatoes (no larger than 2 inches in diameter) 
1 tablespoon plus 1/2 teaspoon kosher salt, divided 
3 medium scallions 
1 clove garlic 
1 large lemon 
1/3 cup extra-virgin olive oil 
1/4 teaspoon freshly ground black pepper 
1 small bunch fresh oregano 
1 small bunch fresh dill 
3 ounces feta cheese 
 
INSTRUCTIONS 
Place 2 pounds small Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Add enough cool water to cover by 1 inch, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 10 to 12 minutes. 
Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Thinly slice 3 medium scallions (about 1/4 cup). Mince 1 garlic clove. Juice 1 large lemon until you have 1/4 cup. Add 1/3 cup extra-virgin olive oil, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk to combine. 
Pick the leaves from 1 small bunch fresh oregano and finely chop until you have 1/4 cup. Pick the fronds from 1 small bunch fresh dill and finely chop until you have 2 tablespoons. Crumble 3 ounces feta cheese (about 1/2 cup). 
When the potatoes are ready, drain in a colander. Rinse under cold water just until the potatoes are cool enough to handle but still warm, about 10 seconds. 
Halve the potatoes (or quarter if large) and transfer to the bowl of dressing. Add the oregano, dill, and feta, and gently toss to combine. Let sit for 10 minutes for the flavors to meld. Serve warm or at room temperature.

Does the question “what’s for dinner?” have you stressed out every night? Are you lacking time and inspiration? Cookbook author Yumi Stynes and food expert Simon Davis are here to help. In 5 Minute Food Fix you get meal inspiration, easy recipes and cooking hacks that will save you time and get you loving food again.
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