Cold Potato Salad with Olives, Feta and Bacon
This rustic potato salad is full of flavor and perfect for summer gatherings, barbecues or relaxed outdoor dinners. Creamy potatoes, salty olives, tangy feta, crispy bacon and fresh dill come together beautifully — especially with a generous drizzle of good olive oil.
— POTATO — SALADS — VEGETABLES —
.
Cold Potato Salad with Olives, Feta and Bacon
Ingredients
5–6 medium potatoes
A little salt for boiling
For the salad:
Good quality olive oil
10–12 green olives (such as pepper-stuffed olives)
10–12 black olives
1 red onion, thinly sliced
Sun-dried tomatoes, sliced into strips
Feta cheese, to taste
A little oil from the feta
Crispy bacon bits
Fresh dill
Pistachios, roughly chopped (optional)
Method
Boil the potatoes in salted water until tender. Let them cool completely.
Peel the potatoes and gently break them apart with your fingers into a large bowl.
Add olive oil, olives, red onion, sun-dried tomatoes, feta cheese and a little of the feta oil.
Stir in the bacon bits and plenty of fresh dill.
If you happen to have pistachios that nobody secretly finished the night before, sprinkle them over the salad.
Toss everything gently with your hands so the potatoes keep their rustic texture.
Serving suggestion
This salad is delicious with grilled meat, fish or as part of a relaxed summer buffet outdoors.