I first saw this dish at a student garden party in Germany. I thought, well... yes... student party so don’t get your hopes up, we cook from what we have.... and how wrong I was! I remember two dishes from that party, the other one is also Greek. It’s fresh, healthy and easy to prepare. The best is when you have fresh potato and fresh spring onion but in the winter you can prepare it with (purple) onion. I like to use mint and oregano, if possible both fresh. From the olives the black ones go with this dish but if you like you can use green ones as well. Garlic is also optional.

Ingredients

• potatoes
• spring onion
• feta
• black olives
• mint
• salt, pepper
• olive oil
• oregano
• juice of a lemon

I cook the potatoes in their skin, when ready peel them and cut into cubes. Mix it with the onion, feta, olives and the herbs. Mix the olive oil with the lemon juice and pour it on the salad before serving.

Serve with chilled white wine!