We just harvested a crop of potatoes from our garden. Potato plants are brilliant to grow because, as long as you have all-day sun, they're happy to produce just about anywhere. This low-key non-fussy approach to life sort of suits their pale yellow demeanor, although what a lot of people tend to undermine with potatoes is their great nutritional content.
Potatoes often get a bad rep - I wonder if it's because they're subconsciously viewed next to kumara/sweet potato in the same way people view grainy bread vs white bread (an unfair comparison for the potatoes, as they have complementary nutritional profiles - potatoes are a great source of essential minerals, while kumara is higher in fiber and a wonderful source of vitamin A - both are deserving of a place in our diets). Or maybe it's because we soak them in oil and deep-fry them into fries. Or because of the great carb debate (in which we're better off steering clear of processed carbohydrates for sure), but to hopefully aid the misinformation around potatoes, their carb content is mainly made up of resistant starch and fiber, which are wonderful for our gut. Also, portion size! It really is all about balance. When eaten whole, particularly with their skins, potatoes can serve as a great addition to a balanced diet for many, especially as they're ridiculously cheap and versatile, a source of dietary fiber and resistant starch, and high in the minerals potassium and folate, and vitamin C. Foods aren't good or bad, it's really what we do with them that counts.
This salad is one of my favourite way to eat potatoes. The combination of freshly boiled new potatoes, tossed with a few simple ingredients - olive oil, salt and herbs - make for a surprisingly tasty and flavourful salad, that's the perfect side accomplice for a Summer BBQ. I love using new potatoes for this salad, which aren't a specific variety, but refer to those which have been freshly harvested and cooked, rather then being stored prior to consumption (which is usually done to set the peel and make them last longer). They have a thin, wispy skins, and are quite moist and sweet. So delicious.
Herbed Potato Salad
1 kg of new potatoes (or waxy or all-purpose varieties)
1 handful of fresh parsley
1 handful of fresh mint
Olive oil, a good drizzle
Salt, to taste
1. Cut potatoes into similar bite-sized pieces. Cutting them to the same size will help ensure they cook at the same rate.
2. Place the potatoes in a sauce pan and completely cover with cold water, and add a sprinkle of salt. Cook until tender - this will usually take 10-15 minutes from boiling point. Always start cooking in cold water, as this will help the potatoes to cook evenly.
3. Place herbs into a bowl and using kitchen scissors chop very finely.
4. Drain potatoes into a sieve. Leave to cool.
5. Add potatoes back into the sauce pan, give them a generous drizzle of olive oil and season to your liking with salt. Sprinkle over the chopped herbs and mix together well.
- Add 1x small finely sliced raw red onion and mix together well. I have left this out in the recipes as raw onions sometimes don't agree well with people.