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Frixos Personal Chefing

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Potato Salad

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Easy to make salad, opt for the smallest heirloom type of Potatoes. If you can’t find fresh estragon, then you could very well use either parsley or mint. Sometimes, if I have them at home, I like to include green olives that give the salad a nice salty touch that goes very well with the tanginess of the capers and the vinegar.

Potato Salad

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Potato Salad

Prep Time10 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish
Cuisine: International, Vegan
Keyword: Food Recipes, Pleasures, Potatoes, Salads
Servings: 6 People

Ingredients

  • 1 kg small Heirloom Potatoes , skin on and washed very well
  • 3 Spring Onions , thinly sliced and greens included
  • 3 teaspoons Capers , roughly chopped
  • 3 tablespoons EVOO , (Extra Virgin Olive Oil)
  • 2 tablespoons red wine Vinegar , Cabernet Sauvignon if possible
  • 20 Green Olives , pitted and roughly chopped (optional)
  • 1 teaspoon Sea Salt , less if Olives are used
  • ½ teaspoon freshly ground Black Pepper

Instructions

  • Boil 4 litres of water in a large pot over high heat and add 1 tablespoon of salt.
  • Put the potatoes in the pot and once it boils back, cook them for about 20 minutes until soft (check with a fork)
  • Take the potatoes out of the water and let them sit for 10 minutes to cool. Cut in half and place in your serving bowl.
  • Add the oil, vinegar, onions, capers and olives (if used) and season with the salt and pepper. Gently toss to cover all the potatoes and serve cold.
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