Potato Salad
Ingredients
- 1 Kg of small heirloom type of Potatoes , skin on and washed very well
- 4 Spring Onions , thinly sliced and greens included
- 2 tablespoons Capers , roughly chopped
- 4 tablespoons EVOO , Extra Virgin Olive Oil
- 4 tablespoons Red Wine Vinegar , Cabernet Sauvignon if possible, or Apple Cider Vinegar
- 20 Green Olives , pitted and roughly chopped (optional)
- 15 fresh Sage , leaves picked and finely chopped, chiffonade, (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, olives (if used), sage (if used) and season with the salt and pepper. Gently toss to cover all the potatoes and serve cold.