Did you know – try to separate storage of onions and potatoes as the gases they emit creates degradation of each other.
Nutritional fact – potatoes are a useful source of potassium, B6 and vitamin C, fibre, and lysine (an essential amino acid often in grains). The skins contain a lot of nutrients and should be used!
Scroll down to see the recipe.
New potato salad with capers, olives and anchovies
Ingredients
- 750 g new potatoes
- 1 tbsp olives chopped
- 4 anchovies optional
- 1 tbsp capers
- 1 lemon zest and juice
- 1 tbsp parsley
- 1 dsp mint
- 1 dsp dill
- Black pepper
- 2-3 snipped sundried tomatoes or handful of halved cherry tomatoes
- 2 tbsp kidney beans
- 1 handful chopped radishes
Instructions
- Gently boil the potatoes (sliced in half if needed) in a little water with a sprig of rosemary and some mint. The potatoes should remain firm but creamy.
- In a large bowl mix all the other ingredients together.
- Toss in the potatoes (whilst warm or cooled) and add some olive oil if needed.
- Transfer to a serving dish and layer the anchovies on top if using.