Ingredients

For the salad

2kg

new potatoes

spring onions, trimmed and thinly sliced

large handful

fresh dill, roughly chopped

large handful

fresh flat leaf parsley, roughly chopped

200g

feta, crumbled

For the dressing

125g

light tahini

1 tbsp

Steenbergs za'atar spice blend, plus extra to serve

1 tsp

Steenbergs ground sumac, plus extra to serve

5 tbsp

extra virgin olive oil

2 tbsp

maple syrup

lemons, juiced

This potato salad is packed with fresh herbs and covered in a flavoursome citrus & tahini dressing. Great for summer picnics and barbecues.

Prep time: 10 mins

Cook time: 20 mins

Serves: 4-6 as a side dish

Method

Add the potatoes to a large saucepan, cover with water and add a large pinch of salt. Cover with a lid, bring to the boil then simmer for 15-20 mins, until cooked through. Carefully drain then leave to steam until cool. Spreading them out on a wide baking tray while they steam will make them cool faster. Once cool, halve the potatoes and transfer to a bowl.
In a jug combine all the dressing ingredients with 4-5 tbsp cold water, until it has a thick but pourable consistency. Season to taste with salt and pepper, you can also add a little more lemon juice or maple syrup if you like.
Add the spring onions, dill, parsley and feta to the potatoes then pour over the dressing. Carefully toss everything together then transfer to a serving plate with a little extra za’atar and sumac on top.