The recipe
Warm Potato Salad
4
15–30 minutes
Vegan
- Preparation time
- 5 minutes
- Cooking time
- 10-15 minutes
Ingredients
- 700g new potatoes, scrubbed
- 1 (20g) pack flat leaf parsley, roughly chopped
- 1-2 garlic cloves, crushed
- 8 tbsp Filippo Berio Extra Virgin Olive Oil
Cooked With
Olive Oil
Filippo Berio’s classic, beautifully balanced Extra Virgin Olive Oil. Made
from the first cold pressing of the olives, it’s perfect for sauces,
marinades, drizzling and dipping.
Method
Cook the potatoes in a large covered pan of boiling salted water for 10-15 minutes or until tender. Drain potatoes in a colander then return to the pan.
If preferred Add the parsley garlic and 6 tbsp of the oil to the potatoes along with plenty of freshly ground black pepper. Cover the pan with the lid and shake well to mix all the flavours. Lightly crush the potatoes with a fork.
Spoon into a bowl and drizzle over the remaining oil. Serve warm or cold.
