A herbed packed potato salad from ” Ripe Figs” by Yasmin Khan.It goes well with grilled meats or fish.
Ingredients
- 1 kg Cyprus or new potatoes or other waxy potatoes
- 1 medium unwaxed lemon grated zest only
- 1/4 red onion finely sliced
- 60 g kalamata olives pitted and roughly chopped
- 2 tbsps capers drained and rinsed
- a handful mint leaves finely chopped
- a handful 28g pack coriander finely chopped
- 1 tsp dried oregano
- 3 tbsps extra virgin olive oil
- 2 tbsps lemon juice
- salt and black pepper
Servings:
Instructions
- Cut the potatoes into 5 cm chunks. Leave the skins on or peel as preferred.
- Bring a large saucepan of water to the boil. Add 1 tsp salt and the potatoes. Boil for about 12 minutes until they are soft. Drain and tip into a serving bowl.
- Now add all the remaining ingredients along with a good pinch of salt and a generous grind of black pepper.
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