Spring-inspired herb, lemon and olive oil potato salad
With spring-day on our doorstep, this recipe is perfect for that weekend braai after a long week and wanting easy. Many people know of the traditional mayonnaise-based potato salad. Just as mayonnaise can be used with many dishes, the dressing for this dish has endless possibilities.
While overseas a few years ago travelling on the coast of Italy, I stayed with a vegan couple who grew their own olives and produce olive oil on a small scale – a chef’s dream. They lived amongst the olive tree’s that are plentiful in that region. Inspired by walking amongst the shade of the olive groves while the sun was paltering down and working with fresh olive oil which had not even been bottled yet, I used potatoes as a base to show off the quality of the oil.
The lemon and herbs and to the freshness and lightness to the salad. As you can imagine that a good olive oil is vital for this recipe. You do not cook the oil, but it is important to put the potatoes into the dressing warm as they soak it up better.
One can make it the day before, or on the day and can be served at room temperature or cold straight from the fridge. It will even work as a warm salad if the weather calls for that. You can serve it with a braai or if you have access to good fish, that would go down a treat. I used medium potatoes, boiled them whole and then peeled them once cooked. In this way they don’t take on too much liquid as they would cooking them once chopped. You could also use baby potatoes and once cooked, just cut in half leaving the skin on.
Ingredients (serves 4-6)
7 medium potatoes or 4 large (about 900g) – or you can use 900g baby potatoes
¼ cup finely chopped herbs (I used thyme, parsley and oregano but basil would be lekker)
½ cup olive oil
2 tsp salt plus 1 Tbsp for boiling
Zest of 1 large lemon, trying to avoid getting any of the white pith
1 Tbsp Lemon juice
1 clove garlic, finely grated/ minced (optional)
Method
Cover the potatoes with tap water and place on the stove to boil (Root vegetables are cooked from non-boiling water and above ground vegetables in boiling water) with a tablespoon of salt. Cook until the potatoes are fully cooked and easily pierced with a knife.
Leave to cool enough to handle before peeling using a knife and roughly chop into 2-3cm pieces. They should peel pretty easily.
While the potatoes are boiling, make the dressing by mixing the herbs, olive oil, 2 tsp salt, lemon zest and lemon juice and set aside.
Once you have peeled and cut the potatoes and have cooled down a bit but are still warm, gently mix in the dressing. Season to taste and place in the fridge ready to enjoy later in the day or the following days to come.
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