I first made this salad when I was recovering from an internal infection. It’s a lovely light dish with the energy and simplicity of potatoes. I made it this evening as the perfect accompaniment to my chargrilled mackeral with green olives, capers and parsley. But it works in many contexts.
|3||medium sized potatoes|
|1||lemon, juice and zest of|
|1||tablespoon||extra virgin olive oil|
Place the potatoes in a saucepan and cover with cold water. Bring to the boil and cook till they are just tender. Drain and allow them to steam dry.
Dice the potatoes with their skins on.
Finely slice the spring onion.
Add the white parts to the potatoes with the lemon juice, lemon zest, salt and olive oil. Toss to combine.
Tip into a serving bowl and garnish with the green onion slices. Serve while still warm.