Wednesday, 12 October 2011

Fresh Herb Potato Salad

This salad is bursting with flavor. For added color and texture to the salad, leave skin on potatoes. I like to use organic red desiree potatoes in this recipe. They have a waxy pink-red skin and creamy yellow flesh. A good boiling potato that keeps its shape. Flavor intensifies if salad  is made ahead of time and allowed to be refrigerated for a few hours or over night.

1 kg red skinned potatoes (unpeeled)
1/3 cup minced red capsicum (pepper)
¼ cup finely chopped red onion
2 tablespoon fresh coriander
1 tablespoon Italian flat leaf parsley
1 ½ tablespoon fresh dill
1 ½ tablespoon fresh mint
2 ½ tablespoon fresh lemon juice
2 tablespoon extra virgin olive oil
1 teaspoon salt or to taste

Wash potatoes, cut into bite size pieces.
- Boil potatoes in lightly salted water until cooked. Test potatoes after 10 minutes with a fork. When done, drain cooking water.
- Make a dressing of lemon juice, olive oil and salt. Drizzle over potatoes while hot. (Potatoes absorb flavors more while they are hot). Toss gently, allow to cool. 
Wash herbs and dry. Finely chop or mince herbs. Add to potatoes with capsicum and red onion.                     Combine, turning potatoes gently so they do not break up. 


Psalms 26:3 Trust ye in the Lord for ever: for in the Lord Jehovah is everlasting strength

Posted by Yiannoulla

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