Amazing, elegant and yet simple to make. With the hot weather quickly approaching this potatoe dish and a few other cold vegetable salads make great cold plates on those hot nights.
Mis en place:
3 lbs. small red potatoes (pick ones roughly same size)
1Tbls salt.
1/2 bunch fresh parsley, finely chopped
1/2 bunch fresh dill, finely chopped
2 Tbls finely chopped fresh garlic
Juice of one lemon
1/4 Cup EVO
Place large pot of salted water to boil, once boiling add potatoes. Cook 20-25 minutes until potato is tender when pierced with fork. Remove from heat and drain well in collander. Now place potatoes in bowl and season with salt while they are hot. Cut each potato in half and add remaining ingredients, toss well. Enjoy with Gravlox, cold green beans with cherry tomatoes and feta cheese and rustic bread.
Mis en place:
3 lbs. small red potatoes (pick ones roughly same size)
1Tbls salt.
1/2 bunch fresh parsley, finely chopped
1/2 bunch fresh dill, finely chopped
2 Tbls finely chopped fresh garlic
Juice of one lemon
1/4 Cup EVO
Place large pot of salted water to boil, once boiling add potatoes. Cook 20-25 minutes until potato is tender when pierced with fork. Remove from heat and drain well in collander. Now place potatoes in bowl and season with salt while they are hot. Cut each potato in half and add remaining ingredients, toss well. Enjoy with Gravlox, cold green beans with cherry tomatoes and feta cheese and rustic bread.
