Potato & herb salad
Ingredients
1kg yellow fleshed similar sized potatoes (such as nicola, dutch cream, kiffler)
1 cup mixed herbs (parsley, coriander, dill) leaves picked and torn
¼ cup black olives
2 tbs capers
½ red onion, finely sliced
½ cup extra virgin olive oil
Juice of 1 lemon
Method
Wash potatoes and place in a large pot and cover with cold water. Gently boil until potatoes are just cooked (about 30 min, depending on their size).
Drain and cool slightly. When you are able to handle them, peel with a small sharp knife. The skin should peel off quite easily if you are using fresh potatoes.
Cut peeled potatoes into small chunks, place in a bowl and drizzle with olive oil and lemon juice and season. Mix so the warm potatoes absorb the dressing. When cool, add the herbs, olives, onion and capers and mix well. Add more dressing if needed.
