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.

Ingredients

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

Method

- 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. 

Enjoy


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


Posted by Yiannoulla