Back in July, my office hosted their annual potluck. I was blown away by the culinary talent that existed in an architecture firm. I tasted this potato salad that day, and knew I would have to recreate it when the time was right. Lobster BBQ was definitely the right time.

A SIMPLE POTATO SALAD // makes enough as a side for ~ 10 people


4 large pontiac potatoes
6 spring onions (scallions), finely sliced
1/2 bunch flat leaf parsley, roughly chopped
1/2 bunch dill, finely chopped
1/2 cup olive oil
zest and juice from 1 lemon

What to do:

Cut the potatoes into chunks, put them in a large pot and cover with salted cold water.
Bring to a boil over high heat, cover with a lid and remove from the heat.
Leave the potatoes to sit, covered, for roughly 30 minutes.

Mix the remaining ingredients all together in a bowl.
Once the potatoes are cooked (test with a sharp knife - tender but not flaky), drain them, and add them to the herby mixture.
Toss well, making sure to coat all the potatoes.
Season with salt and pepper before serving.

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