Sometimes dried herbs can replace fresh, but not in this case. Fresh lemon juice and freshly chopped herbs are key to getting this one right. This is where the quality of your olive oil matters, so bring out the good stuff!
- 6 cups peeled and diced red potatoes
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- 2 tbsp fresh chopped flat leaf parsley
- 1 tbsp fresh chopped dill
- 2 spring onions – chopped
Step 1 – place the diced potatoes in a large pot, fill with water to completely cover the potatoes, add 2 tsp salt and bring to a boil, lower heat, cook until fork tender. Careful not to over cook them; drain and set aside to cool.
Step 2 – add the olive oil, lemon juice, salt and pepper to a large bowl and whisk well to dissolve the salt, set aside.
Step 3 – when the potatoes have cooled add them to the bowl with the dressing, mix well and taste, adjust seasoning if needed; add the chopped parsley and the dill, stir to combine well; top with the chopped spring onions, place in the fridge for at least 1 hour. The longer it sits the better the flavor.