This “Recipe of the Day” comes together in just 25 minutes and can be served both warm as a meal and cold as a side dish.


  • 500 g baby potatoes (small potatoes work too)
  • 1 slither of lemon peel
  • 3 tbsp olive oil
  • Salt
  • Pepper
  • 200 g fresh cream cheese
  • 1 tbsp mustard
  • Half a red bell pepper
  • 2 tbsp parsley
  • 1 tbsp dill
  • 2 tbsp lemon juice
  • 1 tbsp vinegar
  • 2 tbsp finely chopped mini pickles
  • For pickled onions:
  • Half an onion, sliced as thinly as possible.
  • 1tsp sugar (any kind)
  • 1tsp salt
  • Red wine vinegar


1. Potatoes:

  • Wash your potatoes very well as you’ll leave the peel on.
  • Bring a pot of water to a boil and add salt and the lemon peel. You can also add a few herb stems in too (eg. parsley, dill).
  • Boil the potatoes for about 15-20 minutes until they are fork tender. Boiling time will vary depending on the size of your potatoes.
  • As your potatoes are bubbling away, to a small bowl add you onion slices, salt and sugar and pour your red wine vinegar until it covers the contents entirely. Leave aside for at least 15 minutes.
  • Strain your potatoes and, while still warm, cut them into small pieces (halve baby potatoes, quarter regular ones).

2. Dressing:

  • Without letting them cool down, add olive oil, salt, pepper, and cream cheese to the potatoes.
  • Add mustard, lemon, vinegar, bell pepper, pickles, and your pickled onions.
  • Mix well.
  • Sprinkle with some finely chopped dill, parsley, and a little chives.
  • Serve hot, or pop in the fridge for later.
  • Optional topping: Crispy Bacon
  • Finely chop 1 slice of bacon and brown in a hot, dry pan for 2-3 minutes, then let it cool. Sprinkle on your salad just before serving.

Source: Argiro Barbarigou