Picnic Potato Salad

Waxy potatoes dressed while still warm so they drink up the oil and vinegar, then finished with chives and chopped egg. It tastes better after an hour in the fridge, which makes it ideal picnic food.

Time: 30 min · Salad

Ingredients

• waxy potatoes — 800 g
• olive oil — 4 tbsp
• white wine vinegar — 2 tbsp
• salt — 0.5 tbsp
• black pepper — 0.25 tsp
• chives, finely cut — 0.5 tbsp
• hard-boiled eggs — 2 pcs
• parsley — 2 sprigs

Instructions

1. Boil the potatoes in their skins until a knife slides in easily, then drain them.
2. As soon as they are cool enough to handle, peel and cut them into 1 cm cubes.
3. While they are still warm, sprinkle with the salt and pepper and turn them gently in the oil.
4. Add the vinegar and fold through — warm potatoes absorb the dressing far better than cold ones.
5. Stir in the chives and leave the salad to sit for at least half an hour.
6. Chop the eggs, scatter them over the top with the parsley, and serve at room temperature.

Open in the app