Ingredients
- 750 g new potatoes, scrubbed clean
- 1 small bunch wild garlic washed and finely shredded (about 80 g)
- 2 tablespoons flat-leaf parsley, finely chopped
For the dressing:
- 5 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon whole grain Dijon mustard
- 1/2 teaspoon maple syrup
- Sea salt and freshly ground black pepper, to taste
Instructions
- Boil the potatoes: Place the scrubbed potatoes in a large pot of salted water. Bring to a boil and cook for 10–15 minutes, or until tender when pierced with a knife. Drain well.
- Make the dressing: Meanwhile, in a small bowl, whisk together olive oil, red wine vinegar, mustard, maple syrup, salt, and pepper until well combined.
- Dress the potatoes: While still hot, cut the potatoes into halves, quarters, or slices, depending on size. Transfer to a serving bowl and pour over the dressing. Toss gently to coat.
- Add herbs: Stir in the shredded wild garlic and chopped parsley, mixing well to evenly distribute the herbs and dressing.
- Serve: Serve the salad warm as a simple seasonal side dish. Enjoy!
Nutrition
Notes
- I served this recipe with a green asparagus Caprese salad with salicornia – a spring twist on the classic tomato, basil, and buffalo mozzarella combo. Steamed green asparagus and salty sea asparagus (salicornia) are added to the mix, then everything is drizzled with good olive oil, aged balsamic vinegar, and a touch of sea salt and freshly ground pepper.