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Ingredients
- 1.7 lbs. (800g) baby potatoes with skin on
- 1 red onion, sliced
- 4 tbsp. jalapeño peppers, jared, sliced
- 1 cup (15g) cilantro, chopped
- 1 cup (150g) feta, crumbled
- 2 tbsp. olive oil
- 1 cup (150g) canned sweet corn, drained
- 1 cucumber, diced
- salt & pepper
Prep Time:
15
Minutes
Directions
Cook Time:
12
Minutes
- Place the potatoes into a large pot of water. Bring to a boil and cook the potatoes for 12 minutes.
- Meanwhile, place the onion slices into a small bowl along with 2 tablespoons of the brine liquid from the jalapeño jar. Stir every few minutes, so that all the onion slices marinate in the brine.
- Place the jalapeño pepper slices into a food processor along with a further 1 tablespoon of the jalapeño liquid, the cilantro, feta cheese and olive oil. Blitz to a coarse paste and season with freshly ground pepper.
- Once cooked, drain the potatoes and set aside to cool in a large bowl until lukewarm. Drain the red onion, then add the cucumber, onion and sweetcorn in with the cooled potatoes. Pour in the feta dressing and mix well until the potatoes are coated.
Storage: Store in an airtight container in the refrigerator for 2-3 days. When ready to enjoy, remove from the refrigerator and let the salad come to room temperature before serving.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
