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Herb and garlic potato salad
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Upgrade your picnics with our delicious Kestral potato salad, a must-have side dish!
Ingredients:
  • 1kg Kestrel potatoes (see note)
  • 1 large red onion
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 celery stick, trimmed, finely chopped
  • 62.50 ml fresh continental parsley leaves, torn
  • 62.50 ml fresh oregano leaves, torn
Instructions:
  • Preheat the oven to 220ºC. Wrap the potatoes and onion individually in foil, then place them on a baking tray. Bake for 1 1/2 hours. Once done, let them cool before peeling the potatoes and onion. Keep small potatoes whole and coarsely chop the larger ones. Cut the onion into wedges. Enjoy!
  • Combine the potato, oil, celery, and garlic in a large bowl. Season with salt and pepper, then add the onion, parsley, and oregano. Gently toss to mix everything together.

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