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Here is my delicious herby potato salad recipe.
As much as I love a regular potato salad made using mayonnaise, a touch of yogurt with garlic, chives and spring onions. This version is not only healthier but a fabulous accompaniment to so many things. Chicken, fish, steak, lamb or all of the above, as one of many sides in a BBQ. Truth be know, I could eat this simply on its own, maybe topped with a few anchovies or Parmesan shavings. I was lucky enough to make this with some Pembrokeshire early potatoes from @blas_y_tir which were a real treat - waxy with an almost sweet, earthy flavour. Have you tried Pembrokeshire Early Potatoes?
INGREDIENTS
500g Pembrokeshire early potatoes
Dressing
20g basil leaves
10g dill
10g flat leaf parsley
10g chives
3-4 tablespoons olive oil
1 clove garlic
1 & 1/2 tablespoons apple cider vinegar
1 teaspoon honey
Salt & Pepper
METHOD
Boil the potatoes whole in salted water until just soft, roughly 12-15 minutes. Drain and cool slightly.
Blitz the ingredients together in a small blender or bullet. Add more oil to loosen if necessary.
Slice the potatoes into quarters and drizzle with the dressing.
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