New potato & lemon salad

New potato & lemon salad

Insalata di patate novelle

By
From
The Amalfi Coast
Serves
6
Photographer
Helen Cathcart

This is the time to get out that single-estate bottle of olive oil you have been saving! It will make all the difference to this delicious summery potato salad.

Ingredients

Quantity Ingredient
1kg new potatoes
1 tablespoon roughly chopped parsley
1/2 lemon, juiced
3 tablespoons top-quality extra-virgin olive oil
salt and freshly ground black pepper

Method

  1. Boil the potatoes whole in their skins until tender. This takes longer than if you cut them in half but the flavour is better and the skins will rub off easily after cooking. Combine the remaining ingredients in a small jug to make the dressing.
  2. When the potatoes are tender (test by poking a couple with a sharp knife), drain them and allow to cool for 5 minutes. Hold them with a fork and peel off the skins with a small knife or simply rub the skins off with your fingers if you can stand the heat! Crush the potatoes slightly between your fingers and drop into a mixing bowl. Pour the dressing over and serve.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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