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Baby potato and herb salad

Name: Baby potato and herb salad
Yield: 4
Cuisine: Mediterranean
Ingredients: 500g baby potatoes; 30ml (2 tbsp) fresh dill, chopped; 30ml (2 tbsp) fresh sage, chopped; 50ml fresh basil, chopped; 30ml (2 tbsp) fresh oregano, chopped; 30ml (2 tbsp) fresh rosemary, chopped; 30ml (2 tbsp) rocket, chopped; a handful of capers, chopped; 100ml olive oil; salt and freshly ground black pepper, to taste

July 13, 2014 (Last Updated: August 11, 2023)

Baby potato and herb salad

Name a more versatile vegetable than a potato! This baby potato and herb salad is fresh and light, with lots of greens and smothered in olive oil. We recommend pairing this salad with white wine; The Circumstance Chenin Blanc 2007 has both richness and a citrus tang of acidity to balance this dish.

Print Recipe

Baby potato and herb salad

Side dish, Lunch, Dinner – Mediterranean

Serves: 4

Cooking Time: 20 mins plus extra to marinate

Ingredients

500g baby potatoes
30ml (2 tbsp) fresh dill, chopped
30ml (2 tbsp) fresh sage, chopped
50ml fresh basil, chopped
30ml (2 tbsp) fresh oregano, chopped
30ml (2 tbsp) fresh rosemary, chopped
30ml (2 tbsp) rocket, chopped
a handful of capers, chopped
100ml olive oil
salt and freshly ground black pepper, to taste

Instructions

Boil the potatoes in their skins in salted water until tender. Drain.

Combine the herbs, rocket, capers, olive oil, salt and pepper. Pour it over the warm potatoes and leave to marinate for at least 2 hours before serving.