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.