THE BEST SUMMER GARDEN POTATO SALAD

Summer is in full swing and the garden parties are going strong. This Garden Herby Potato Salad is a star of the show when it comes to sides. This recipe is what I like to call intuitive cooking, so I will be using handfuls and a splurge. My tbsp are always heaved!

TIPS:

• Use potatoes cooked in salted water not steamed as they will be softer.

• Do not chop the mint just a little will do!

• Do not be afraid of the heat of the chillies, the other ingredients balance it out.

INGREDIENTS:

• Cooked Baby Potatoes - about 14-16

• Mint - a handful lightly chopped

• Parsley - a handful finely chopped

• Dill - a handful finely chopped

• Green Chilli - 1/2 about 3cm finely diced

• Ginger - about 10-15 g Peeled and finely diced

• Lemon & Ricotta Pesto - 1 heaped tbsp (swap for any cream cheese, ricotta etc and add some lemon juice)
  

• Basil Green Pesto - 1 heaped tbsp

• Wholegrain Mustard - 1tsp

• Dijon Mustard - 1 tsp

• Good Quality EVO oil - a splurge, about 3 tbsp. (enough to cover the potatoes but not make the dish oily.)

• Parmigiano Reggiano - 1cm grated of the slice - or 3 tbsp.

• Salt

METHOD:

1. Precook Poatoes or use leftover ones

2. Chop the ingredients

3. Add potatoes into bowl

4. Add the lemon pesto (or alternative), the standard pesto, mustards, chopped herbs and ingredients and finish with EVO oil and salt.

5. Mix well and serve!