Mimi's Vegan Kitchen: Rosemary potato salad

April 16, 2018

I recently took part in a meditation challenge on instagram. Random participants were selected to receive a gift from Sara’s Organic Food. I didn’t think about this at all because I’m one of those people who never wins a thing. Little did I know, I won a huge basket of the most beautiful vegetables. 

 

The basket came with 4 different types of potatoes. I would usually cook and mash them or cut them into wedges and bake them but as the weather started warming up in Cairo, I figured potato salad it is! I’ve posted a recipe for a slightly more complicated potato salad before but this time I’m keeping things simple. The ingredients seem long and daunting but trust me, it doesn’t get easier than this. 

 

 

Prep time: 5 minutes

Cook time: 20-30 minutes

Total time: 25-35 minutes

Serves: 2

 

Ingredients

  • ½ a kilo of baby potatoes

  • 1 tsp of sea salt

  • ¼ cup extra virgin olive oil

  • The juice of 1 lemon

  • 1 teaspoons Dijon mustard

  • 1 tsp of minced garlic 

  • 2 tbsp of finely chopped fresh rosemary

  • 2 tbsp of finely chopped parsley

  • 2 tbsp of finely chopped chives

  • 1 tbsp of finely chopped dill

  • Salt and pepper to taste

 

Method

Step 1: Bring a pot of water to a boil while you cut the potatoes into bite size cubes. Add the salt and the potatoes and let them boil until they’re cooked all the way through but not crumbly at all.

Step 2: As the potatoes cool down, combine the olive oil, lemon, garlic, mustard and chopped herbs in a cup. Mix well and season with salt and pepper. 

Step 3: Pour the herb mixture over the potatoes and coat gently with a spatula or with your hands. Don’t be harsh to avoid crumbling the potatoes.

Serve at room temperature and store any leftovers in the fridge in an air tight container.

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