Why Potato and Pea salad?
This could be the best potato salad I have ever made.
It all came about because of a girl named Mary and a birthday picnic. Mary is a proud vegetarian, and having been invited to her picnic I wanted to create some delicious food that she could enjoy.
Having been out the night before and feeling a little under the weather I set about creating a salad that would
1. Taste delicious yet unique to the usual picnic potato salad
2. Would satisfy some of those hang over food cravings
3. Be super easy to make.
Fortunately for my friends this salad ticked all boxes.
Try this salad and you will be hooked. So at the request of a few here is my soon to be signature picnic potato salad.
1 kilo small cocktail potatoes
1 bunch parsley, roughly chopped
1/2 bunch basil, roughly chopped
2 tablespoons small capers, drained and patted dry
1 lemon, juiced
2 tablespoons aioli
1 1/2 cups frozen peas
3 tablespoons olive oil
Preheat the oven to 180 degrees Celsius. In a large bowl toss the potatoes in 2 tablespoons of olive oil and a good pinch of salt and pepper. Place the potatoes on a baking tray and bake for 20-40 minutes, or until the potatoes are golden brown, and soft in the middle.
While the potatoes are baking place the roughly chopped herbs in a large bowl. Heat a small frying pan for 1-2 minutes on high, add a drizzle of oil and fry off the drained capers for 1 minute until they are crispy. Add the fried capers and their oil to the chopped herbs.
When the potatoes are still hot squash a few of them with the back of a fork and add them to the herbs. Add your aioli, lemon juice and frozen peas and toss.
Season with salt, pepper and an extra drizzle of olive oil.
Serves 2-3 very hungry picnic (male) guests, or 6-8 regular picnic guests.