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This potato salad is a super quick and super tasty addition to any meal that needs a starchy component.
It is great for warm-weather barbecues or alongside any protein all year round.
I especially love using Dutch cream potatoes with their waxy texture. The way they break up and absorb all the flavours in this salad is just delicious!
Ingredients (serves 4-6)
1kg baby Dutch potatoes
1/4 cup roasted almonds
1 clove garlic
4 tablespoon olive oil
2 tablespoons lemon juice
1/4 cup chopped fresh dill
1-2 tablespoons red wine vinegar
1/4 cup sliced spring onions
1/4 cup bunch finely sliced chives
Flake salt
Coarse ground black pepper
Method
Boil your potatoes, with skins on, until very tender. Drain and peel off skins while still warm.
Break potatoes up into chunks – I try to think of a mouthful size when I’m doing this! Dress them in half the olive oil, red wine vinegar, lemon and a little flake salt. If you do this while the potatoes are still warm, they will absorb everything better.
Roughly blitz up your almonds in a food processor, adding the rest of your olive oil. Remember, you still want the almonds to have a crunchy texture so don’t take them too far.
Once your potatoes are a little cooler, stir through the greens and almond pesto.
