Ingredients
Serves 6
- 1kg white washed potatoes of choice
- 1 punnet halved cherry tomatoes OR 2 diced tomatoes
- 2 finely sliced spring onions
- 1/2 small red onion, finely diced
- 1/4 cup fresh mint, sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup sliced olives of your choice
- 1/2 a cup of pomegranate arils
Dressing:
- 1/2 teaspoon of paprika
- 1 teaspoon sumac
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
Method:
- If using baby potatoes, cut them in half or quarters depending on size or cut into bite sized cubes if using a larger variety ensuring they’re not too small, leave the skin on.
- Add them to a pot with cold water & a pinch of salt, bring to the boil & simmer until just fork tender, approximately 15 minutes. Being careful not to overcook.
- Make dressing by whisking together the lemon, oil, salt, pepper, sumac & paprika.
- Once potatoes are fork tender, drain them & add them to a bowl. Pour half this dressing over the warm potatoes & gently mix using a rubber spatula, to ensure they don’t break. Allow them to cool in the dressing.
- Once the potatoes are cool, add the chopped vegetables to the potatoes along with the rest dressing.
Notes:
- Adding half the dressing to semi warm potatoes allows the flavours to soak into the potatoes
- This salad is even better the next day, serve cold or at room temperature
