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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I think this is a nice twist on the normal potato salad. Without the mayonnaise it's a bit healthier and a safer to take to summer picnics as well! You can also add some fresh watercress, once the potatoes are cool, for extra crunch. Ingredients:
5 -6 medium potatoes, peeled and chopped |
3 fresh eggs |
20 ml white wine vinegar |
60 ml olive oil |
1 teaspoon dijon mustard |
3 tablespoons flat leaf parsley, finely chopped |
2 tablespoons chives, finely sliced |
1 tablespoon mint, finely chopped |
2 cloves garlic, minced |
1 cup sun-dried tomato (to taste) |
salt |
pepper |
Directions:
1. Boil potatoes in large pot of water until tender but not mushy.
2. Hardboil eggs (about 10 minutes).
3. You can do this in the pot, with the potatoes, if you like.
4. Peel when cool.
5. Meanwhile, put sundried tomatoes in a bowl and cover with boiling water.
6. Leave to soak.
7. Drain potatoes and leave to cool for a few minutes, then slice into bite-sized pieces.
8. Mix vinegar, oil, mustard, salt and pepper in the bottom of a large bowl Whisk until you have a thick emulsion.
9. Put potatoes into bowl and mix until they are coated with dressing.
10. Leave to sit for a couple minutes.
11. Drain sundried tomatoes and chop into pieces.
12. Mix in herbs, garlic and sundried tomatoes.
13. Grate eggs over the top.
14. Serve!
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