The humble spud…we usually grab a bag of them at the supermarket and eat them roasted or perhaps mashed for the kids and don’t give them much more thought.

little hands inspecting a Kipfler

Digging up
our own potato crop last week was incredibly satisfying and also produced some
delicious meals.  I planted several
varieties and the most successful was King Edward.  I think this was mainly due to this variety being
planted in a better patch of soil.

I came up with this little salad after an impromptu Sunday dinner invitation to our neighbour’s property.

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Scarsdale potato salad

INGREDIENTS

• A good handful of small potatoes (I used Kipfler)
• A few baby carrots
• A good handful of fresh salad and herb leaves (I used rocket, basil and oregano)
• A few tablespoons of olive oil
• Salt and pepper
• A few nasturtium flowers, optional

INSTRUCTIONS

1. Place potatoes and carrots in a saucepan of water and bring to the boil. Simmer until just tender.
2. Drain, return to saucepan and add some of the olive oil. Toss to coat potatoes and carrots and allow to cool.

3. Combine potatoes and carrots with remaining ingredients in a large bowl, dress with extra olive oil if necessary.