Herby Potato Salad
I’m a little in denial that the end of summer is here, and i’m dedicated to trying to make it last as long as possible. This potato salad is the perfect dish for that. It feels like summer, with the creamy baby potatoes, bright tang of the mustard, and earthy zest of the fresh herbs. It’s an excellent side for an end of summer barbecue (read: denial of autumn barbecue), or a warming evening dinner.
Serves- 6
Prep time - 10 mins
Cook time- 30 mins
Ingredients
6 regular potatoes/ 1kg baby potatoes
olive oil (I use extra virgin olive oil)
3 tbsp mustard
large handful parsley
handful mint
handful basil
salt & pepper
fresh dill (optional)
Method
Preheat your oven to 200°C Fan/220°C/
Chop the potatoes into sixths/large chunks (or halves if you’re using baby potatoes)
Put them on a baking tray with a big sprinkle of salt, pepper & about 1/4 cup olive oil
Mix with your hands until well coated, then bake in the oven for about 30 mins at 200C Fan/220C
Cook until nice and golden
Chop up the herbs until fine
Add the roasted potatoes (and the rest of the oil it was cooked in) to a big bowl, then add the herbs, salt and pepper to taste, the mustard and another 1/4-1/3 cup olive oil if you feel it need loosening
Give the whole thing a good toss, then serve warm or chilled
