Introducing a potato salad that is simple, very tasty and fresh. Dressed in a vinaigrette this style of potato salad is light and you could say a little Mediterranean. Inspired by a potato salad which my Mum has made for years, below is a ‘formula’ – essentially a flexible guide that allows you to make this salad using what you have at hand.

All you need is potatoes, herbs, some sort of greens or green vegetable/s, and basic ingredients for a vinaigrette. What’s great about this is that you can make it to suit your preferences and make it as complex and ‘gourmet’ or as simple as you like.

 

You will need…

For the salad:

  • Potatoes – any sort (e.g. regular white, Kipfler, purple congo, Sebago, Desiree, baby potatoes, sweet potato)
  • Herbs – one type or a mix (e.g. parsley, chives, basil, thyme, mint)
  • Greens – a leafy green (e.g. spinach) and/or a green vegetable (e.g. broccoli, broccolini, green beans, peas)
  • Something with zing/bite/sweetness and/or crunch – I’d suggest choosing one (e.g. capers, anchovies, preserved lemon, almonds, pomegranate, feta, sliced orange)

 

For the dressing:

  • Vinegar/citrus juice (e.g. red wine vinegar, white wine vinegar, balsamic vinegar, white balsamic vinegar, lemon/lime or orange juice)
  • Olive oil
  • Salt & pepper

 

To make:

  1. Boil your potatoes until cooked (I suggest leaving the skin on), then set them aside (while keeping them warm).
  2. Then prepare your greens – if leafy greens, wash and slice as you can add these raw (e.g. silverbeet, chard, spinach, rocket) and if a green vegetable steam a little such that it still holds a little crunch (e.g. broccoli, asparagus), and set aside.
  3. Chop your herbs.
  4. In a bowl make your vinaigrette (I suggest 1 part vinegar/citrus juice to 2 parts olive oil, however if you like more sourness you may like to use less oil). Taste and season with salt and pepper.
  5. Cut your potatoes into pieces, add to your bowl of vinaigrette along with the greens and you choice of extra fun flavour/texture. Toss all well such that the potatoes get a nice coating of dressing.
  6. Then add your fresh herbs and toss again.
  7. Have a taste and add more salt and pepper, or herbs if need.

 

Combinations I love:

  • Potatoes, capers, parsley, broccoli or asparagus, rocket, with a lemon and olive oil vinaigrette
  • Potatoes, pomegranate, mint, parsley, rocket, with a lemon and lime and olive oil vinaigrette
  • Sweet potato, parsley, coriander, basil, baby spinach, sliced orange, with a vinaigrette (orange and lemon juice and olive oil)
  • Kipfler potatoes, capers, parsley, green beans, with a lemon and olive oil vinaigrette
  • Potatoes, slithered almonds, feta, parsley, rocket, with a lemon and olive oil vinaigrette
  • Potatoes, chopped almonds, mint, peas, with a lemon or lime and olive oil vinaigrette

 

 

 

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