Friday 2 August 2013

Potato & Artichoke Salad

This is a great back up for the summertime garden BBQ. Simple and easy to make before your guests arrive and keep in the fridge till serving time.

You will need:
1kg of small new potatoes
Half cup of finely chopped scallions
2 tablespoons of apple vinegar
2 tablespoons of water
1 teaspoon of sea salt
Quarter teaspoon of black pepper
4 fresh artichoke hearts
1 cup fresh mayonnaise
Half cup of pimiento stuffed olives - sliced
3 tablespoons of fresh finely snipped chives or parsley.

Boil the potatoes in their skins. Peel and cut into halves or quarters. Combine the spring onion with the vinegar, water, salt and pepper and pour evenly over the potatoes, tossing to mix well. Cut the artichokes into quarters, add to potatoes and pour over the fresh mayonnaise. Sprinkle with sliced olives and fresh herbs (parsley or chives). You may also serve this dish with a spoonful of sour cream if you wish.

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