Spiced potato salad

Be as generous as you like with the hot sauce in this recipe - it's up to you.

Spiced potato salad. Credit: Freshly Picked with Simon Toohey

• serves

  6

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 8 young kipfler potatoes, cubed
• Salt, to taste
• Habanero and roast garlic hot sauce, to taste (see Note)
• 170 g vegan butter
• 1 bunch chives, finely chopped
• 1 bunch parsley, finely chopped
• Pinch aleppo pepper, to serve

Instructions

1. Boil potatoes until tender, drain and set aside.
2. Mix salt and hot sauce through the butter until combined.
3. Stir through the boiled potatoes while still warm, then fold through the herbs. Taste and adjust seasoning.
4. Pour into a large serving bowl and season with a few more drops of hot sauce, if desired, and some aleppo pepper (you could use paprika instead).

Note

Simon used Lil Becky's Hot Sauce Habanero and Roast Garlic sauce.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.