PHOODIE’S “GREEN” POTATO SALAD WITH DIJON DRESSING 2

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When you hear the words “Potato Salad” what do you think of?!

I think of rich, creamy, mayonnaise-laden chunks of potato, maybe with some bacon or chorizo tossed through for good measure!

Now to some (including me!), that’s DELICIOUS, but to others, it’s JUST. TOO. MUCH.

For those of you who fall into the second camp but still like the idea of banging together a Potato Salad this holiday season, I have the perfect recipe for you!

Despite me, as I said, being a fan of the calorie-rich creamy variety, this one is also on my list of  “bloody delicious things to cook and eat”, but just in a deferent way!

Perfect with grilled fish or BBQ’d steak or chook, why not bang it together this Summer!?

INGREDIENTS

2kg Baby or New Pototoes, cut into 3cm chunks

1/2 bunch Dill

1 bunch Chives

1 bunch Parsley

1/2 bunch Spring Onions

1 cup Green Olives (not including pits! So get pitted olives and chop them up!)

Dressing

2 heaped tablespoons Dijon Mustard

1 cup Extra Virgin Olive Oil

1 tablespoon Salt

Juice of 3 Lemons

METHOD

1) Cook potato chunks in a large pot of water, drain and place onto a platter in a single layer.

2) Whilst potatoes are cooking chop the dill, chives, parsley and spring onions and mix in a bowl. Add the green olives and mix again.

3) Combine all of the dressing ingredients well and set aside.

4) Once the potatoes are spread over the platter in a single layer, evenly pour over the dressing, toss potatoes to ensure they are all coated.

5) One handful at a time, add in the herb and olive mix and toss.

5) Transfer to serving plate or bowl and top with a drizzle of Extra Virgin Olive Oil!

BON APETIT!