Mint and parsley potato salad

Ingredients

• 8 large potatoes (mixed variety)
• 1 bunch radishes, sliced, radish leaves shredded
• 1 small red onion, thinly sliced
• 2 granny smith apples, roughly chopped
• 100 g sugar snap peas, trimmed, roughly chopped
• 50 g pea shoots, roughly chopped
• 100 g feta cheese

Green goddess dressing

• 4 anchovy fillets
• ½ cup Greek yoghurt
• 1 lemon
• 2 tsp Dijon mustard
• 1-2 garlic cloves
• 1 small bunch mint
• 1 small bunch parsley
• 1 tbsp finely sliced chives
• 6-8 basil leaves (optional)
• 1 red chilli, seeds removed
• salt and black pepper
• 100 g feta cheese
• ¼ cup olive oil
• 2 tbsp honey

Instructions

1. Cut the potatoes into bite-sized chunks, place into a large saucepan and cover with water. Bring to the boil over high heat and cook until tender, 8-12 minutes.
2. In a large salad bowl, combine the sliced radishes (including their leaves), onion, apple, sugar snap peas and pea shoots.
3. To make the green goddess dressing, use a stick blender or a blender to blitz the ingredients into a thick dressing. Taste and adjust the flavours as you prefer.
4. When the potatoes are tender, drain and add to salad bowl with the green goddess dressing. Gently toss to combine.
5. Crumble in the feta and toss again. Serve warm, or you can prepare this in advance, it's also delicious chilled.

Photography by Kitti Gould.

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