Whether in the park, or at home with a BBQ this salad is always a winner – especially with this simple but delicious dressing.
Fresh from the garden: potatoes, tomatoes, rocket, chives, coriander, mint, spring onions
Recipe source: Melissa
Serves: 6 or 24 tastes
What to do:
- Wash the potatoes well, scrubbing with a brush if needed, and cut any large ones in half or quarter. Put them all into the large saucepan, cover with cold water and set to boil.
- Wash the mint and add to the potatoes with a tablespoon of cooking salt. Once the water is boiling, check to see if tender after about 15 minutes.
- To make the dressing: Peel and squeeze the garlic through the press into a medium bowl. Measure in the olive oil with a pinch of salt and grind of pepper. Wash the basil, pick the leaves and spin them dry in the salad spinner. Tear into pieces with your fingers and add to the oil.
- Wash the remaining herbs and spring onions and dry well. Pick the herbs and finely chop; remove the outer layer of spring onion (discarding it) and chop into slices about half the size of the nail on your little finger.
- Wash the tomatoes and carefully slice into small chunks. Wash the rocket in several changes of water and spin dry. Slice into thin ribbons.
- When the potatoes are tender, pour out into a colander and drain. Shake to remove excess water and turn back into the warm saucepan, immediately adding the dressing, spring onions, tomato chunks and rocket. Using the metal spoon, carefully turn the warm mixture so that all is covered. Taste for seasoning and add if needed.
- Just before serving, sprinkle over the chopped herbs and turn out into serving bowls.
Notes: Why do we start cooking the potatoes in cold water? What is a thin ribbon?