Potato Salad with Herb Sauce is a modern Irish recipe for a classic salad of waxy potatoes in a herby mustard, caper and olive oil dressing. The full recipe is presented here and I hope you enjoy this classic Irish version of: Potato Salad with Herb Sauce.
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Waxy potatoes are by far the best for making salads. Charlottes are ideal, but any waxy new potato variety will work.
Ingredients:
675g potatoes, scrubbed but not peeled
For the Herb Sauce:
2 garlic cloves
leaves from 1 bunch of fresh parsley
15 fresh mint leaves
10 fresh basil leaves
6 anchovy fillets
1 tbsp capers, drained
1 tbsp Dijon mustard
150ml extra-virgin olive oil
salt and freshly-ground black pepper, to taste
Method:
For the herb sauce, crush the garlic in a mortar with a pinch of salt. Now work in the herb leaves, followed by the anchovy fillets and then the capers. Pound to a rough paste then add the mustard and mix to combine. Slowly add the oil, pounding the mixture to combine. Season with black pepper and set aside.
Bring a pan of water to a boil, add the potatoes and cook for about 20 to 25 minutes, or until tender but not broken. Drain in a colander and set aside until they can be handled (but are still warm).
Dice the potatoes, toss with the herb sauce then set aside to cool before serving.
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