swedish potato salad with feta cheese

Swedish Potato Salad


Serves 2 - 4

500 g small white potatoes, cubed

4 free- range eggs

1 bunch swiss or rainbow chard

1/2 small red onion, diced

150 g feta cheese


1/4 cup extra virgin olive oil, I use Acropolis Organics

Juice of 1 lemon (1/4 cup)

Sea salt & black pepper



1. Preheat the oven to 200 C | 400 F. On a baking sheet lay cubed potato. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Roast for 30 minutes, stirring occasionally, until browned. 

2. In a pot of boiling water, place eggs and boil for 6 minutes. Boil longer if you prefer hard boiled. Once eggs have cooled, peel and slice in half lengthwise.

3. Make the dressing by combining olive oil, lemon juice and a sprinkle of salt & pepper. 

4. Chop chard into bite sized pieces and dice the red onion. Remove potatoes and leave to cool slightly. 

5. In a salad bowl combine roasted potatoes, chard and red onion. Pour on salad dressing and stir to combine. Top with crumbled feta cheese and halved boiled eggs.