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Herby, Garlicky Potato Salad

Royal Blue Potatoes are in season at the moment and I love them in potato salads. They are firm and waxy and pretty with their blue skin. Of course, Kipfler potatoes and the French “La Rat” would be as delicious or even more so, but one really has to be lucky to find organic ones here in Australia. So I stick with the more readily available blue potatoes in the meantime. I like to steam them for this salad. It cooks them a little slower and I am in less danger of turning them into mush. Never a good thing, when married to an Englishman, who has the potato cooking thing pretty much in his genes.

I love to use a variety of herbs in this salad, but if I don’t have it, I just use the standards, parsley, red onion and garlic. Other herbs that work really well are tarragon, chives, mint and basil. Tarragon has a strong flavor, so better not use more than a tablespoon or two. Spring onions, thinly sliced are a great alternative to red onions, and garlic is a must. I use 3-5 small cloves, which might be too much for some of you, just start small and work yourself up to it. Good quality white wine or champagne vinegar, extra virgin olive oil and sea salt enhance the quality of this salad, so don’t skimp.

It is important to make the vinaigrette in advance. Picking, washing and chopping herbs sometimes takes longer than you think and you want it all to be ready when the potatoes are done. The warm potatoes go straight into the bowl with the vinaigrette. This way the potatoes soak in all the delicious flavors. Let the salad sit for up to an hour on room temperature, or put it in the fridge and return it to room temperature if you need it later in the day.


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