The West

Picture: Michael Wilson/The West Australian

This is one of my all-time favourites. Easy and yummy warm or cold.

RECIPE: Best Potato Salad
Serves 8

1.5kg small new potatoes

3 garlic cloves
1 heaped tbsp seeded mustard
1 tbsp good, runny honey
2 tbsp chopped flat-leaf parsley
2 tbsp chopped fresh mint leaves
1 cup good-quality extra-virgin olive oil
extra parsley and mint, finely chopped
pinch sea salt

Boil the potatoes until tender. In a food processor, blend the garlic, mustard and honey. Then add first lot of parsley and mint to mix. Drizzle in the olive oil and blend to form the dressing. Toss the potatoes through the dressing. This salad is lovely warm or cold. Garnish with extra parsley and mint and check salt for taste.

The West Australian

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