A potato salad can be a perfect companion for many different dishes, from green salads to filled peppers and anything in between. There are as many variations possible as there are people, this particular one is one of my favourites on a warm sunny spring day.
Serves 4 as a side dish
450g new Jersey Potatoes (or any other new potatoes)
1 tablespoon mayonnaise
1 pinch sea salt
1 pinch freshly ground black pepper
1 small pinch freshly ground dried chillies
1 teaspoon lemon juice
3 tablespoons fresh coriander
Chop the potatoes into bite size pieces, or leave them as they are if they are very small. Boil them until just soft. Drain the potatoes and leave them to cool until they are lukewarm. Add the mayonnaise and spices, and stir carefully while making sure the potatoes don’t get crushed. Finally add the lemon juice and coriander, and stir again. Save a little bit of the coriander to garnish the top.
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