I have never been a huge fan of potato salad; it just seems way too dull and unhealthy. I do however love the earthy, creaminess of new potatoes. And this is precisely why this posh version appeals to me. It’s fresh, exciting and simply delicious. The vinaigrette is bursting with a tangy lemon, mustardy goodness.
P.S: You might find it hard to resist the temptation of having a sneaky mouthful straight from the fridge, but that, of course, is beside the point.
2 cups new potatoes – cut into halves
Juice of a lemon
½ cup olive oil
1 tsp. wholegrain mustard
2 spring onions – finely chopped
2 ripe avo’s – diced into squares
1 large handful of rocket, watercress and baby spinach
½ tsp. salt
½ tsp. pepper
1 Boil new potatoes in salted water, until just tender.
2 Drain potatoes and leave to steam.
3 Mix together the olive oil, lemon juice, salt and pepper, and wholegrain mustard.
4 Place potatoes in a bowl and dress with ⅔ vinaigrette.
5 Add the avocados and gently mix.
6 Add the greens.
7 Pour over the rest of the vinaigrette.
8 Serve immediately.
• This salad is great with braai meat, grilled fish, chicken or quiche.
• Don’t overcook the potatoes, they must still have a bite.