Jamie Magazine
By Andy Harris
30 mins
Super easy
serves 6
About the recipe
This goes well with any grilled meat, but we love it best with sardines.
Recipe From
Ingredients
1.5kg mixed potatoes, such as new, Charlotte, Kipfler
1 bunch of soft herbs (30g), such as mint, parsley, basil
50g rocket
8 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
2 tablespoons capers
Method
- Scrub the potatoes, and halve any bigger ones, so they’re all roughly the same size. Add them to a saucepan of salted water, bring to the boil, then simmer for 20 minutes, or until tender. Drain in a colander and transfer to a large mixing bowl.
- While the potatoes are still warm, roughly chop the herbs and add them to the bowl, along with the remaining ingredients and season with sea salt and freshly ground black pepper. Mix together well and serve immediately.
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