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Saturday, 13 March 2010

Potato Salad

Ok, so tonight we have been invited to a BBQ in our compound. Our neighbours are Pakistani/French and Afsheen is an amazing cook.  I was excited at all the new things I was going to try tonight. However, this afternoon after popping around to see if she needed any help I found out that a Pakistani/French BBQ is the same as an Aussie BBQ...lots of steaks, hamburgers and sausages however, instead of copious amounts of wine and beer it will be copious amounts of juice!

As a thank you gift to our hosts I have decided to make my all time favourite potato salad. 

This recipe is a beauty because it doesn't have the heavy calorie laden creamy dressing that so many potato salads have. In fact this version is nice and healthy and chock full of fabulous herbs and flavours like dill, lemon and parsley. 

It is dead easy to make and the result is a delicious, tangy, hearty salad that brings to mind the joys of Spring! The smell in your kitchen while chopping the dill and parsley will make your mouth water!

The original recipe called for large potatoes however, I have used chat (baby) potatoes in my version as they are cute, easy to prepare and I think have a slightly sweeter taste.

Oh and the best thing about this salad...if there are any left overs it tastes great in a crusty bread roll with some ham or chicken!



14 chat (baby) potatoes 
1 bunch of dill
1/2 bunch of flat leaf (italian) parsley
1/2 cup of good olive oil (buy the best that you can afford)
The zest and juice of 1 lemon

Simple fresh ingredients


Place the potatoes in cold salted water, bring to the boil, once the water is boiling cover with a lid. Turn off the heat and let the potatoes rest for 1/2 hour. This will cook the potatoes without making them soggy and water logged.

While the potatoes are resting, prepare your dressing. In a mixing bowl combine spring onions, parsley, dill, lemon zest and juice, and finally olive oil. I also like to season my dressing with salt and pepper but this is up to you.

Drain the potatoes and add to your dressing. Toss gently and arrange in serving dish. 

 The result...a delicious side dish fit for BBQ, picnic, girlie lunch or anything else that tickles your fancy!

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