Prep time: 15-20 mins
Cooking time: 20-25 mins
Serves: 6-8

Ingredients:

• 1kg Kestrel Potatoes 
• 4 Eggs 
• 1 Green Capsicum 
• 5 Baby Cucumbers  
• 1 Can Palm Hearts  
• ½ Bunch Coriander 
• ½ Bunch Dill  
• 1 Bunch Chives  
• ½ Spanish Onion  
• 1/3 Cup Mayonnaise 
• ¼ Cup Sour cream  
• 1 Tbsp Salsa Macha (Lucito) 
• 1 Lemon  
• 50g Feta Crumbed  
• Salt & Pepper  

Method:

1. Cut the potatoes into 2-3 cm pieces. Place the potatoes into a pot with salted water, bring to the boil and turn down to medium heat. Simmer for approx. 15 mins until soften. Drain well and let them cool on a tray. 
2. Cook the eggs for 9 minutes in boiling water, remove from the water and peel, set aside to cool. 
3. Dice the capsicum into 2cm pieces, finely slice the palm hearts, finely slice the cucumbers, wash and chop the coriander reserving some leaves for garnishing, finely chop the dill, finely slice the chives and finely dice the Spanish onion. Set aside. 
4. In a bowl, add the mayo, sour cream, sala Macha, the juice of 1 lemon, season with salt and pepper and mix well with a whisk 
5. Place all the prepped ingredients into a large bowl, add the dressing, add the feta and roughly chop the eggs, mix through. Serve cold or at room temperature garnish with fresh herbs and enjoy.