With each week of this Jamie Ministry of Food course I am attending, there are some lovely recipes to take away and repeat at home. Some of these methods I would not necessarily have tried on my own especially when they seemed so simple like this Evolution Potato Salad and I have enjoyed the different choice of ingredients.
Its very welcoming when we arrive at the pop up trailer kitchen. Fresh herbs displayed outside and our aprons folded neatly on the boards ready for us to cook. We go through some OH&S rules and kitchen etiquette, and then its full steam ahead.
Each week we come away with not only left overs but our folders are becoming stuffed with recipes.
The emphasis of this series of lessons is not to overcook the food especially vegetables and potatoes are no exception. It also concentrates on using less salt, sugar and fats.
This serves 4.
750g new potatoes
2-3 tablespoons olive oil
2 tablespoons lemon juice
salt and freshly ground pepper
a small bunch of fresh chives chopped
4 tablespoons natural yogurt
zest of 1 lemon
What to do…..
Bring a pot of salted water to the boil
scrub potatoes (leaving the skins on)
Chop large potatoes in half
Add potatoes to the boiling water and bring back to the boil for about 10-15 mins, depending on size.
Test potatoes with the point of a knife to make sure they are cooked through.
When cooked drain well in a colander and put them into a bowl.
Lightly whisk olive oil and lemon in a separate bowl
Season with salt and pepper and stir well.
Toss the hot potatoes in the dressing
Sprinkle over the chives and mix
Add the yogurt and zest of lemon and combine so all the potatoes are well coated.
Try this simple potato salad for yourself, you will love it.