ZESTY BABY POTATO SALAD
YIELD
SERVES 6
PREP TIME
15 MINUTES
COOK TIME
30 MINUTES
TOTAL TIME
45 MINUTES
WHAT TO GET FROM BOER AND BUTCHER
WE RECOMMEND CUTS OF MEAT WITH A BIT MORE FAT LIKE LAMB LOIN CHOPS OR ASK THE BUTCHER TO CUT YOU A LOVELY PRIME RIB
INGREDIENTS
Ingredients:
• 1kg Baby Potatoes
• 1/2 a large red onion – finely diced
• 3-4 celery ribs – diced
For the Dressing:
• 1/2c olive oil
• Juice of 1 lemon and the zest
• 3/4c lightly packed fresh dill, large stems removed (+more for garnish)
• 2t dijon mustard
• 1tbls honey
• 2 clove of garlic – grated
• Salt and freshly grated pepper
• 3 Radishes – thinly sliced for garnish
STEPS
Cook the potatoes until they are easily pierced with a knife, about 15 -20 min.
While the potatoes cook, prepare the onions and celery and set aside.
Place all dressing ingredients in a blender and process until well combined. Set aside.
Once the potatoes have cooked and cooled, heat a pan drizzle a bit of oil in the pan and flash fry the potatoes just to get a bit of colour.
Transfer to your serving dish, drizzle with dressing and gently stir in red onions and celery, taste and adjust seasonings as needed. Garnish with radishes. Cover and chill until serving.
