Ingredients
- Six large potatoes, washed and cubed to ½ inch (Caithness Farm)
- ½ onion, or two spring onions, grated or minced (Janefield Hydroponics)
- 1 cup fresh soft herbs, including dill and parsley, chopped (Waewae Permaculture)
- ¼ cup mayonnaise (Catlins Kitchen)
- ¼ cup sour cream
- Salt and pepper
Vendors
Tags
Vegetarian
Salad
Mayonnaise
Potatoes
Herbs
Herby potato salad
Method
- Cut your potatoes in half inch cubes, leave the skins on
- Boil in salted water until only just al dente and then drain and plunge into plenty of iced water
- Drain again
- Combine all your dressing ingredients in the bottom of a large bowl
- Stir through your cut herbs
- Tumble in your well dried potatoes and toss
- Refrigerate before serving
Comments
This fresh potato salad will take your ribs from starter to a light meal. It’s bright and breezy profile contrasts the dark and broody character of the ribs in a perfect partnership.
