Herbed potato salad

Herbed potato salad

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1kg potatoes, unpeeled
salt and freshly ground pepper
2-3 tablespoons good wine vinegar
6-7 tablespoons extra virgin olive oil
4 tablespoons stock or hot water
2 tablespoons chopped parsley
2 tablespoons snipped chives
2 spring onions, thinly sliced
1/2 cup Mayonnaise

Method

  1. Boil the potatoes in salted water to cover until they are tender. Drain, peel and cut into thick slices. Spread over a shallow dish. While the potatoes are still hot, season with salt and a little pepper, then sprinkle with the vinegar and oil.
  2. Add the herbs with the spring onions. Let the salad stand at room temperature until most of the dressing is absorbed. Turn the potato slices carefully to ensure even seasoning. Serve the salad without chilling. For a creamy salad, spoon the mayonnaise over the potatoes. Top with extra chopped herbs, if liked.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again