Light Potato Salad

Potato Salad



Serves 4 as a side

S medium-largeYukonpotatoes or 16 baby potatoes

2 large cloves garlic

1 small handful fresh parsley (leaves and stalks), roughly chopped

I small handful fresh coriander (leaves and stalks), roughly chopped

2 tbsp fresh chives, finely chopped

I tbsp coriander seeds, lightly toasted and crushed

Extra virgin olive oil

Salt and pepper to taste



1. Boil the potatoes (and through in the garlic as well) until tender. Set aside to cool slightly. If the potatoes have thin skins, leave them on. If not, peel them and cut them into 1” chunks.

2. While the potatoes are still slightly warm, generously drizzle olive oil onto them, and season to taste.

3. Mash up the garlic cloves, now soft from boiling, and add them to the potatoes

4. Add all of the other ingredients and gently toss the potatoes, trying to avoid breaking any of them.

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One comment

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