For those that are fans of potato salad, needless to say there are many of us, this is a truly simplistic and yet amazing dish. This side dish can accompany many meat and fish dishes or for our vegetarian and vegan friends can accompany other vegetable dishes. This version is one that I grew up with simply using olive oil and vinegar as a dressing for the salad.
1 kg potatoes (Delaware or similar variety)
2 tbsp parsley (chopped)
2-3 spring onions (thinly sliced)
1 tsp dill (chopped)
olive oil (mild in flavour)
white wine vinegar (or apple cider)
salt and freshly ground pepper
water for cooking the potatoes
Preparation Time: 15 minutes (Approximately)
Cooking Time: 20 minutes (Approximately)
Serves: 4-6 people (Approximately)
- Peel and cut the potatoes in half, then half again and cut into small 3-4 cm pieces/cubes. Keeping the cubes similar in size for helps with even cooking.
- In a large pot place the potatoes and cover with enough water to submerge.
- Add salt to the water and place on the stove over medium to high heat until they come to a boil. Reduce the heat and simmer until the potatoes are cooked through. Use a skewer or knife to test if they are soft enough.
- Remove from the stove, strain the water from the pot.
- Place the potatoes in a serving bowl and allow to cool to room temperature.
- When cooled, add the chopped parsley, spring onion, dill, oil, vinegar, salt and pepper. Combine and mix well.
- Allow the salad to sit for a little while for the potatoes to absorb the oil and vinegar. You may need to add some more oil and check if it needs a little more vinegar and seasoning.
- Keep an eye whilst cooking the potatoes so not to over cook them.
- When dressing the salad allow the salad to rest for a while. You will need to add more oil to the salad, potatoes can absorb the oil quickly and to give it a lovely glossy appearance feel free to add extra. You may also find that the vinegar has been absorbed as well. Add the vinegar gradually until you are happy with the flavour and taste.
- For a French version add some seeded mustard to the dressing.