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Irish Potato Salad
While using two different varieties of potato makes for more interesting flavour and texture, it isn’t the end of the world if you only use one variety. Any salad potato is good here. Chats, new potatoes or fingerling. Leaving the skins on the potatoes makes life easier AND give more ‘potato’ flavour to the salad – super important if you’re cooking for an Irishman.
enough for: 3-4 as a side
takes: 40 minutes
250g (1/2lb) kipfler potatoes
250g (1/2lb) dutch cream potatoes
4-6 tablespoons extra virgin olive oil
small squeeze lemon juice
small handful chopped flat leaf parsley
1. Scrub potatoes and place in a saucepan. Cover with water, add a little salt and bring to the boil.
2. Simmer for about 30 minutes or until tender.
3. When the spuds are cooked, drain and allow to cool a little so they don’t burn your fingers.
4. Slice spuds and toss in a bowl with the oil, lemon and parsley. Season generously and serve.
prepare ahead – if this salad is going to be sitting for a while before serving, be prepared to moisten it with a little extra oil. The spuds like to soak it up.
more spuds – feel free to play around with more or less varieties of potatoes.
minted potatoes – replace the parsley with a very small handful of super finely sliced mint leaves (chiffonade).
chilli – replace some or all of the olive oil with a good chilli oil. Or toss in a couple of finely sliced red chillies to keep things interesting.
prosciutto – for a more substantial side, serve draped with some finely sliced proscuitto or salami.
Waste Avoidance Strategy
potatoes – will keep for months in the pantry in a brown paper bag or sack.
olive oil – keep it in the pantry.
lemons – will keep for a few weeks at room temp or for much longer in the fridge.
parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.