Cold Potato Salad
- 600gms baby potaotoes skin on
- handful of flat parsley
- 1 asian red eschalot (or ¼ small red onion)
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar (I use Bragg's)
- salt and pepper
- Place the potatoes in a pot of salted boiling water, cook for about 25mins or until cooked through (test by piercing the potato easily with a fork)
- Drain the potatoes and allow to cool then place in the fridge for at least 2 hours
- While the potatoes are cooling, wash and set the parsley aside to dry on a clean tea towel
- Once the potatoes are cool, remove the skins by rubbing the potatoes
- Slice the potatoes about 5mm thick and place in bowl
- Finely chop the parsley and scatter on top of the potatoes
- Peel, halve then thinly slice the eschalot or red onion and scatter on top
- Freshly crack a generous amount of black pepper
- Add a good pinch of sea salt
- Toss it up with the extra virgin olive oil and apple cider vinegar and enjoy!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/cold-potato-salad-2/
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