We sometimes forget our roots – potato salad, beetroot, a spring onion on a plate with half a boiled egg was a summer tea for an Irish child! This is an updated potato salad but it is sure to bring back memories.
Serves 4 (divides in half or doubles easily)
4 large potatoes, peeled and cut into slices Juice and zest of 1 lemon 10 olives, pitted and halved 1 tablespoon of capers (optional) 2 cups of rocket leaves 1 shallot, peeled and minced Salt and Pepper Virgin olive oil
1. Boil the potatoes until they are tender. 2. Put them in a bowl and add the olives and capers. 3. In a bowl, mix the lemon juice, zest, shallot, salt and pepper. Whisk in the olive oil with a fork. 4. Pour over the potatoes and mix with clean hands. Add the rocket leaves and mix gently.