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Saturday, June 4, 2016

Potato Salad

How to Make Potato Salad Recipe - preparation 10 minutes cooking time 15 minutes plus cooling

Serves 4

900g/2lb waxy new potatoes, scrubbed and sliced
6 tbsp olive oil
1 garlic clove, crushed
grated zest and juice of 1 lemon
1 tbsp white wine vinegar
1 bunch of fresh mint, chopped
4 spring onions (scallions), finely chopped
salt and ground black pepper

1 Cook the potatoes in a pan of lightly salted boiling water for 12–15 minutes until just tender.

2 Meanwhile, heat 1 tbsp oil in a large frying pan over a low heat. Cook the garlic and lemon zest for 5 minutes or until soft but not coloured.

3 In a bowl, whisk the remaining oil with the vinegar, lemon juice, mint and seasoning.

4 Drain the potatoes and tip them into a bowl. Immediately stir in the garlic and lemon mixture, the spring onions and the dressing. Toss lightly together and check the seasoning.

5 Set aside to cool. Serve at room temperature.

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