Herby Potato Salad
"I think this is a nice twist on the "normal" potato salad. Without the mayonnaise it's a bit healthier and a safer to take to summer picnics as well! You can also add some fresh watercress, once the potatoes are cool, for extra crunch."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 5 -6 medium potatoes, peeled and chopped
- 3 fresh eggs
- 20 ml white wine vinegar
- 60 ml olive oil
- 1 teaspoon Dijon mustard
- 3 tablespoons flat leaf parsley, finely chopped
- 2 tablespoons chives, finely sliced
- 1 tablespoon mint, finely chopped
- 2 cloves garlic, minced
- 1 cup sun-dried tomato (to taste)
- salt
- pepper
directions
- Boil potatoes in large pot of water until tender but not mushy.
- Hardboil eggs (about 10 minutes).
- You can do this in the pot, with the potatoes, if you like.
- Peel when cool.
- Meanwhile, put sundried tomatoes in a bowl and cover with boiling water.
- Leave to soak.
- Drain potatoes and leave to cool for a few minutes, then slice into bite-sized pieces.
- Mix vinegar, oil, mustard, salt and pepper in the bottom of a large bowl Whisk until you have a thick emulsion.
- Put potatoes into bowl and mix until they are coated with dressing.
- Leave to sit for a couple minutes.
- Drain sundried tomatoes and chop into pieces.
- Mix in herbs, garlic and sundried tomatoes.
- Grate eggs over the top.
- Serve!
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Reviews
-
I chose this potato salad to bring to a potluck because it had no mayonnaise, nor did it have to be served hot as some do. I followed the recipe exactly. It tasted fine and most of it disappeared.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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