Everyone needs salads – more salads – easy salads – and this herby summer potato salad is one definite contender. My sister Sheila gave me the recipe, so I can’t take any credit for it, but here it is anyway.
BTW – potatoes are amazing aren’t they? Every time we reach for a potato (in Europe) what should we do? We should say a big thank-you to that Raleigh bloke – the one wot brought them back from the Americas.
This potato salad however is so simple, that it hardly classes as a recipe! So, get steaming, then it’s just – bish bash bosh – and your done!
Take some salad potatoes – the ones with the nice yellow waxy flesh are best and steam them until tender. The packet says “15 to 20 minutes” – so quite a wide margin – I reckon 18 is good. You can cut any larger ones up before you cook them or afterwards when they’ve cooled a bit. It’s tricky to know which is best – cut them before & they can break up, cut after & the small ones cook quicker!
Once the potatoes are a bit cooler, add your herbs: coriander, basil, dill or oregano, add in the dressing and toss – and you’re done. Lovely with a quiche – I’ve put a leek & polenta flan on the website plus a lentil & spinach pie. It’ll go perfectly with either of those – plus a dollop of hummus for good measure! I reccomend my personal favourite pairing which is dill with corriander.
We had it with one of Clives pies – the mushroom ones with wholemeal pastry – my absolute favourite. Add some green leafy veg – kale or broccoli or peas and you have nicely balanced meal.
Herby summer potato salad
- 750 g waxy salad potatoes
- 40 g Coriander, oregano, dill, basil choose 2 or any combination.
- 75 g finely chopped red or white onion you can use spring onions - but they're a pain to wash!
- 40 g lemon juice
- zest whole lemon
- 2 heap teasps Dijon Mustard
- 60 g cold pressed olive oil
- Thoroughly wash and scrub the potatoes - don't peel - there's loads of goodness just under the skin - and loads of fiber in the skins.
- Cover the potatoes and place in a steamer for 15 minutes over a fast boiling pan of water - cook until a pointed kitchen knife goes in easily.
- Prepare the dressing in a jug - it doesn't need to be blended - just a hand whisk will do - or even a fork works fine. It gives the dressing a bit of texture if you don't blend it.
- Wash, and spin or shake out the water thoroughly from the herbs .
- Chop your choice of fresh herbs reasonably finely and set aside.
- Allow the potatoes to cool somewhat - the salad can be eaten warm or cold - slightly warm is better than very cold though.
- Cut the larger (that's probably most) potatoes in half - 1 inch or 2cm sizes - this helps the dressing cling to the potatoes better - and if the potatoes are too large it's not so good.
- when the potatoes are cooler, add the chopped herbs - dill and corriander in this picture......
- add some chopped onions - red, white or spring onions...... up to you.
- Around 15 to 20 minutes before serving add the hand whisked dressing.
- Then throughly mix the herbs and dressing with a spoon to evenly coat the potatoes. Yummy or what.