Potato salads are something I always associate with summer, maybe because they can be refreshing and cooling when they are not made with mayonnaise.
This recipe is something I make quite often during the summer, I love taking it with us when we go hiking, or to the beach, and the best thing about it is that I can make a lot of it – it only gets better after a day or two.
The lemon juice and the basil together give a nice refreshing quality to the salad. Potatoes on their own are creamy in my opinion, so they need something like fresh herbs and the tanginess of the lemon juice to bring the flavours together in a nice contrasting way.
A potato salad like this - cold, cooling and fresh - is my idea of a perfect summer meal when served together with some hot spicy chicken.
Potato Salad Recipe
The vinaigrette here is not a regular one, this one is really very lemony, and I would suggest using less lemon juice if you are not a friend of a very tangy salad sauce.
If you are using new organic potatoes, I would suggest leaving the skin on them.
The recipe is naturally free from gluten, soy, dairy and eggs.
-1 kg/ 35 ounces potatoes
- 4-5 spring onions
- 6 tbls fresh lemon juice
-12 tbls good quality olive oil
-3 tbls finely minced fresh basil leaves
-3 tbls capers
- salt and pepper according to taste
Cook the potatoes and then leave them to cool before cutting them.
Mix together the olive oil, lemon juice, minced basil leaves, salt, pepper and capers.
Cut the potatoes and the onions, then mix with the sauce.
Leave to sit for at least one hour before serving.
The theme this month is Make Me a Happy Camper.
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