Warm Potato Salad

My daughter Imogen would live on potatoes, if she could. Must be the Irish blood from my husband’s side of the family! This is one of her favourite spud recipes.

Ingredients:

Salad

4 medium Desiree potatoes, diced (leave skin on)
Large handful each of parsley and tarragon
50 g tahini
3 tbsp apple cider vinegar
2 tbsp wholegrain mustard
1 tbsp maple syrup
1 tbsp caraway seeds

Tasty salad seed topping

120 g pumpkin seeds (pepitas)
120 g sunflower seeds
60 g sesame seeds
1 tbsp coconut aminos or balsamic vinegar

Method:

Salad

Steam potatoes until tender – about 12 minutes.

Meanwhile, whiz herbs in food processor, then add tahini, apple cider vinegar, mustard, maple syrup and caraway seeds and pulse until well-mixed.

Drain potatoes, allow to cool slightly, then toss with herb dressing and top with a few tablespoons of Salad Seed Mix.

Salad seed mix

Toast seeds in a non-stick frying pan over medium-high heat, shaking pan frequently, until seeds are just beginning to brown. Remove pan from heat, pour coconut aminos or balsamic vinegar over seeds and stir vigorously with a wooden spoon. Store leftover seeds in an airtight container.