Sometimes, you just need a cool, crisp, refreshing salad. If, like me, you like fresh tastes that zing on the palate, you will love this recipe! Incredibly simple to make with undertones of dill and vinegar – it’s delicious!
Perfect served alone, as a side, or even between some crusty bread, this is the ultimate bring along to any pot luck or barbeque!
Ingredients:
2lbs potatoes
2 medium gherkins, cubed
½ cup white onion finely diced
¾ tsp salt
¼ tsp black grinding pepper
3 tbsp Apple Cider vinegar
¼ cup olive oil
2 tbsp parsley or coriander, finely chopped
2 tbsp chives, finely chopped
2 tbsp fresh dill, broken up by hand
Preparation:
Boil potatoes whole and unpeeled for around 25 minutes, or until soft. The potatoes are perfect when they can easily be pierced with a fork or knife. Depending on the size of the potatoes, this could take a little more or less time. Drain and lay in a single layer on a flat surface to cool slightly.
When the potatoes are cool enough to handle but still quite warm, gently peel the skin off with a sharp knife or a potato peeler.
Slice potatoes into very thin discs and place directly into a bowl. Season with salt and pepper, stirring gently to coat the potatoes. Stir in onions and pour in vinegar and parsley or coriander, then stir. Repeat with the oil and chives. Stir in gherkins and dill.
