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