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May 1, 2016 | by  | in Food |
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Food

What do you do when your Sunday boiled potatoes feat. old mate mint just aren’t cutting it any more? Quadruple the greenery. This salad perfectly embodies my, “throw some herbs at it, make it fancy” vibe. The dream combo of mint, parsley, rocket, and chives coats the outside of the ‘taties, while the vinegar (/ my lifeblood) soaks right into their skin, and cuts through their starchiness.

The perfect salad for your end of summer, last rays of sunshine barbecues (and my beginning of summer / unbridled optimism / London stays cold till June barbecues). These potatoes are a beaut sidekick for any kind of grilled main event. Plus if you don’t manage to finish the whole lot in one go, they’re equally as delicious fried up in a hot pan in the morning for a crispy, herby hangover cure.

 

 

500g baby new potatoes

1 small bunch parsley

1 small bunch mint

1 big handful rocket

1 small bunch chives

2 tbsp olive oil

1 tbsp red wine vinegar

Sea salt & pepper to taste

 

Rinse the new potatoes, cover with cold water in a pot, and bring to the boil. Boil until tender, when a knife slides easily into the middle (about ten minutes or so). Meanwhile, roughly chop the parsley, mint, chives and rocket and toss in a bowl with the olive oil and vinegar. Season to taste with loads of flaky sea salt and cracked pepper.

 

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