13 Aug Vibrant Potato Salad
Ingredients Salad:
Bag of potatoes
Olive oil
20-30 green beans
1/3 red cabbage
1/3 cup chopped parsley
Method:
Cut potatoes into cubes and cover in olive oil and roast in a lined pan with each potato laid out on the pan not stacked to allow browning at 190 degrees for 30-40 mins turning occasionally. Chop red cabbage into thin pieces to prepare. Chop beans in half and pan fry on medium heat for 5 minutes. Allow potatoes and beans to cool and then add to bowl, add cabbage.
Ingredients Dressing;
½ cup parsley chopped
1 clove garlic
Zest 1 lemon
25g olive oil
Salt and pepper
Method:
Combine ingredients in a hand blender or mixer and mix for a couple of seconds. Scrape down the sides then blend for 10 seconds. When finished apply to top of salad and toss through.
Finish with chopped parsley and lightly toss to prepare for serving.
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