This is a perfect dish both winter and summer – it goes well with fish, chicken and lamb. Serves 8
- 2 kg baby potatoes, skins on
- Large bunch dill, chopped
- Large bunch flat leaf parsley, chopped
- 2 bunches spring onions, chopped and using a good bit of the green stem
- 3 tblsp good quality large capers, roughly chopped
- 100-150 ml olive oil
- Salt and pepper
Bring the potatoes to the boil in salted water and cook until just done. Don’t overcook or you will have mashed potato salad! Drain and allow to cool off for 5-10 mins. When you can handle them but while they are still hot, cut in half (or into thirds if needs be). Chuck in the spring onions, about half the olive oil, salt and pepper. Fold all the ingredients together and taste. Add more olive oil if it seems a bit dry – the potatoes will absorb lots of oil. When the salad starts to cool down but is still warm, add in the herbs and capers, more salt and pepper to taste.
This salad also works with mint as well so if you are doing lamb, this is a lovely addition. It will hold at room temp for hours so is an ideal dish to do in advance as the flavours will just keep getting better. And it’s perfect for vegans!