Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 600g floury potatoes (e.g. Rooster) for baking, frying
  • 15g butter
  • 15 cherry tomatoes, halved
  • 3 carrots, peeled and grated
  • 150g tin of sweetcorn, rinsed and drained
  • 20g green olives, sliced
  • 3 tablesp. rapeseed or olive oil
  • 1 tablesp. raspberry vinegar
  • 1 cucumber, chopped
  • 300g feta, cubed
  • 1 sucrine lettuce, chopped

To Serve:

  • 1 handful baby salad leaves
  • A few sprigs of coriander
EUPOTATOES27699 5 website 820x480 recipes 94
Cooking time: 35 MIN

A recipe which highlights the charm of the potato in a dish rich in flavours and aromas.

  1. Peel and slice the potatoes. Wash and dry them.
  2. Melt the butter in a frying pan and add the potatoes. Mix and season to taste. Cook over high heat for 4 to 5 minutes, stirring occasionally. Continue cooking over low heat, covered, for 10 to 12 minutes until the potatoes are tender and golden brown. Keep warm.
  3. Prepare the vinaigrette by mixing the oil and raspberry vinegar.
  4. Compose your salad by placing all the remaining ingredients next to each other. Place your potato slices at the last minute. Drizzle with vinaigrette and sprinkle with fresh coriander just before serving.

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