Easy leftover potato salad
4 to 6
Easy
15 minutes
15 minutes
“A trick to make leftover potato fancy, salty and delicious! I used leftover Woolworths Everyday potatoes cut into cubes.”- Bianca Strydom
Ingredients
Method
- leftover potatoes to serve 4–6, cubed
- 20 g fresh chives, roughly chopped, plus extra for serving
- 10 g fresh mint, roughly chopped, plus extra for serving
- 20 g fresh dill, roughly chopped, plus extra for serving
- 1 lemon, juiced and zested
- 3 T extra virgin olive oil
- Maldon salt, to taste
- Woolworths trout caviar, for serving
Method
Ingredients
1. If the leftover potatoes have been boiled, lightly fry them in 1 T olive oil to brown and crisp. If they are leftover baked potatoes, reheat them in the oven at 180°C for ON THE SIDE 5–10 minutes.
2. While the potatoes are heating up, blend the herbs with the lemon juice and zest to create a paste. Slowly add the olive oil and allow to stand for a few minutes to settle. Arrange the potatoes on a serving dish, top with the green dressing, more chopped herbs, Maldon salt and trout caviar.
Cook’s note: This leftover potato salad extends to any leftover vegetable, such as butternut, broccoli and spinach. It’s a cheat’s code to using up all your leftover veg before they go bad!
Find more potato salad recipes here.
Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Raymand Buitendag
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