warm herb marinated potato salad

This goes so delicious with Cajun Beer Roasted Chicken or any other BBQ favourite.. This recipe is dedicated to my beloved Robbie, who really enjoyed these potatoes.

Ingredients
– 16 small red or clean skinned potatoes
– 3 tablespoons of olive oil
– 2 tablespoons of red wine vinegar
– 2 teaspoons of wholegrain mustard
– 1 teaspoon of lemon zest
– 4 spring onions, sliced finely
– 1/2 a long red chilli, sliced finely
– small handful of parsley finely chopped
– salt and pepper

1. Put the potatoes in a large pot, cover with cold water and season really well with salt. Bring to the boil and turn the heat down to a simmer until the potatoes are just cooked.
2. Drain the potatoes, and cut in half.
3. In a large bowl, combine all other ingredients.. whisking to combine all the flavours. Add the potatoes and season well with salt and pepper. Toss the potatoes in the marinade and serve warm.

warm potato salad

– Serves 4+ If you don’t have any spring onions, half a spanish onion finely diced works well too 😀

4 Comments Add yours

  1. Danika says:

    Oh I am going to make this! I have been making something along these lines but this sounds much better. I am a vego and I LOVE this blog. I made your chutney recipe in huge quantities and gave away a million jars for Christmas this year.

    Like

    1. misslollylovesfood says:

      WOW!! thanks Danika.. Although I love my usual mayonaisse based potato salad, it’s not exactly helping my waistline and I was in need of change.. and you don’t have to have it warm, cold is also totally fine.

      Oh I’m glad you like my chutney recipe. I gave away all my jars before Christmas, glad you reminded me! I have to make some more!!!!

      Stay tuned.. more recipes to come in the New Year.. as I will be starting my Pastry Chef course.

      Like

  2. Danika says:

    That is good to know! I have been making my potato salad with a dressing of olive oil/nuttelex (you could use butter, but I try to keep it healthier, spring onion, garlic, lemon zest and lemon juice. Sometimes I add sundried tomatoes or baby spinach or rocket to mix it up a bit. The point of me saying I am a vego was to point out how much I like your recipes, even though some of them are not on the books for me to cook.

    A few people asked me for the chutney recipe and I directed them to your blog, so hopefully a few new readers for you!

    Like

    1. misslollylovesfood says:

      Oh thanks!! ❤ much appreciated

      Like

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