Kestrel Potato Salad with Fresh Herbs and Olive Oil

 

 

Kestrel Potato Salad with Fresh Herbs and Olive Oil

Ingredients

  • 1.5 kg small kestrel potatoes, peeled or unpeeled 
  • 1/3 cup extra virgin olive oil
  • 3 shallots, thinly sliced
  • 1/4 cup fresh continental parsley, chopped
  • 1/4 cup fresh dill, chopped
  • Salt and pepper, to taste

        Method

        1. Wash small kestrel potatoes and cut into halves or quarters. Place in a large saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8 minutes, or until tender but not falling apart. Drain well and transfer to a large bowl.
        2. Combine all herbs, drizzle with extra virgin olive oil and toss.
        3. Season with salt and pepper to taste.

            ENJOY

            TIP: When boiling, leave the skin on and then peel it off after to lock in the key vitamins and minerals while they cook.

            Ingredients for Kestrel Potato Salad with Fresh Herbs and Olive Oil

            Potatoes Kestrel small (min 1kg bag)

            Product of SA (Aust)

            $3.29 ea
            $3.29

            Dill (bunch)

            Product of VIC (Aust)

            $3.29 ea

            Parsley Continental (bunch)

            Product of Australia

            $2.29 ea

            Shallots (half bunch)

            Product of Australia

            $1.49 ea