Potato Salad

1kg new season potatoes
sml bunch sugar snap peas, finely sliced
sml bunch string beans, finely sliced
sml bunch mint, finely chopped
sml bunch parsley, finely chopped
1 cup green olives, chopped
ΒΌ cup capers, chopped
1 bunch asparagus, finely sliced
handful borage flowers, to garnish
Halve or quarter the potatoes, depending on their size, drizzle with vegetable oil, salt and pepper. Roast in the oven for 40mins or until cooked.
Lightly pan pry the asparagus, until heated through but still crunchy.
Mix all ingredients together. Toss through dressing.
Garnish with the borage flowers.

Dressing
!/2 cup mayonnaise
4tbsp Dijon mustard

Mix Together

Serve
Enjoy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s