Potato salad is a classic dish enjoyed in various forms across the globe. Typically made with boiled potatoes, mayonnaise, and various seasonings, its versatility allows for diverse interpretations.
500g of baby potatoes
100g of frozen peas
300g of cherry tomatoes – cut in halves
1/2 bag of mixed greens
For the dressing:
A handful of basil leaves
A handful of parsley
100ml of extra virgin olive oil
2 tsbp of apple cider vinegar
1 garlic clove
Salt & pepper to taste
Add the tomatoes to a large tray. Drizzle with a touch of oil, a sprinkle of salt & pepper and roast in the oven for 50 minutes at 130-150 degrees Celsius.
Blanch the basil in some boiling water for 30 seconds, remove, squeeze the water out and add it to a blender with the rest of the dressing ingredients. Blend until smooth.
Steam the potatoes until soft. 1 minute before they are done add the frozen peas. Let the potatoes and peas cool for few minutes.
Stir in the dressing and serve with the mixed greens and slow roasted cherry tomatoes. Season with salt and pepper.