Heirloom Potato Salad

Heirloom Potato Salad

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Ingredients

Lemon-rosemary-garlic dressing:
• 1/2 cup olive oil
• 4 tablespoons lemon juice
• 1 tablespoon freshly chopped rosemary
• 2 garlic cloves, minced
• 2 teaspoons lemon zest
Salad:
• Approximately 3lb (1.5kg) BistroFresh™ Heirloom potatoes, Carnaval Blend (mixed colours red, yellow, purple)
• Lemon-rosemary-garlic dressing (above)
• Slivered almonds and finely chopped green onion (to serve)

Instructions

For the dressing:
1. In a glass jar, combine all ingredients and shake well. Refrigerate until you are ready to use.
For the potatoes:
2. Bring a large pot of salted water to the boil over high heat.
3. Scrub the potatoes if necessary and place in boiling water.
4. Reduce heat to medium-high and cook for approximately 10 minutes or until the potatoes are fork tender (cook time will depend on their size).
5. Drain and cool the potatoes in a colander.
6. Once cool, slice the potatoes in half, lengthways. Make sure to slice the purple potatoes last so you are not “bleeding” colour onto the other potatoes!
7. Dress with the lemon-rosemary-garlic dressing and scatter over some slivered almonds and green onions.