Potato and herb salad
- Side
- 4–6
- 30 minutes
This is a great side dish to have on standby when you need to use up leftover soft herbs. The herbs combined with pickles such as cornichons and capers make a fragrant and tangy dressing for new potatoes.
Ingredients
Metric
Imperial
- 800g of new potatoes
Dressing
- 1 handful of fresh chives, finely chopped
- 1 handful of fresh parsley, finely chopped
- 1 handful of basil, finely chopped
- 1 handful of fresh tarragon, finely chopped
- 1 tbsp of capers, rinsed and chopped
- 1 tbsp of nigella seeds
- 4 cornichons, finely chopped
- 1 tbsp of red wine vinegar
- 4 tbsp of extra virgin olive oil
- 2 shallots, finely chopped
- salt
- freshly ground black pepper
Method
Cook the potatoes in boiling salted water until just tender, then drain
- 800g of new potatoes
Combine all the dressing ingredients and season with salt and pepper
- 1 handful of fresh chives, finely chopped
- 1 handful of fresh parsley, finely chopped
- 1 handful of basil, finely chopped
- 1 handful of fresh tarragon, finely chopped
- 1 tbsp of capers, rinsed and chopped
- 1 tbsp of nigella seeds
- 4 cornichons, finely chopped
- 1 tbsp of red wine vinegar
- 4 tbsp of extra virgin olive oil
- 2 shallots, finely chopped
- salt
- freshly ground black pepper
When the potatoes are cooked, drain and break up a little here and there, then allow them to cool a little
Stir through the dressing while the potatoes are still slightly warm and serve the salad at room temperature
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