Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- Iceberg lettuce or batavia lettuce, about 1/3 it
- 1 kg jacket potato (s), (small variety)
- 2 spring onion (s)
- 1 onion (s)
- 2 stems parsley
- 50 ml olive oil
- 75 g sheep cheese
- 0.25 ¼ lemon (s), add the juice
- salt and pepper
- 1 clove garlic, (if you like)
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, peel them and let them cool. In the meantime, wash the lettuce and pluck it into bite-sized pieces. Cut the spring onion into rings and add to the salad along with the diced onion and diced feta cheese. Drizzle the whole thing with olive oil and lemon juice. Mix everything well and season with salt and pepper. Should brew for at least 1 hour. Possibly season again with lemon juice, salt and pepper!
- A finely chopped clove of garlic in a potato salad is also very tasty. Good Appetite!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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