Cold Potato Salad
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Instructions
  1. 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)
  2. Drain the potatoes and allow to cool then place in the fridge for at least 2 hours
  3. While the potatoes are cooling, wash and set the parsley aside to dry on a clean tea towel
  4. Once the potatoes are cool, remove the skins by rubbing the potatoes
  5. Slice the potatoes about 5mm thick and place in bowl
  6. Finely chop the parsley and scatter on top of the potatoes
  7. Peel, halve then thinly slice the eschalot or red onion and scatter on top
  8. Freshly crack a generous amount of black pepper
  9. Add a good pinch of sea salt
  10. 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/