A green potato salad

A green potato salad

By
From
Under the Walnut Tree
Serves
6-8
Photographer
Fanny Bergenström

This summer salad, full of fresh green herbs and new potatoes tossed in a creamy dressing, is excellent with gravlax, smoked trout and cold roast lamb.

Ingredients

Quantity Ingredient
1.25kg new potatoes, freshly boiled and still a bit warm
2 medium eggs
1 tablespoon white wine vinegar
1 tablespoon dijon mustard
1 teaspoon sea salt flakes
freshly ground black pepper
a good handful fresh dill, flat-leaf parsley and chives, chopped
150ml sunflower oil
50ml water, (optional)
1 garlic clove, crushed
a few rocket leaves

Method

  1. Peel and cut the potatoes in half or into large chunks, leaving any tiny potatoes whole. Set aside in a bowl.
  2. To make the dressing, bring water to the boil in a saucepan. Lower the eggs into the water with a spoon and cook for exactly 3 minutes. Remove and immediately rinse the eggs in cold water. Halve and scoop the very soft eggs directly into a food processor using a teaspoon. Add the vinegar, mustard, salt, pepper and the chopped herbs and then mix. Slowly pour the oil in a thin stream into the machine while on. You can also mix everything with a hand- held blender. Lastly, add the water if needed.
  3. Season with the garlic and quickly whiz again (adding garlic from the start can make the dressing bitter). Season to taste, pour the dressing over the potatoes and gently toss to combine. Top with a few rocket leaves.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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