We sometimes forget our roots – potato salad, beetroot and a spring onion on a plate with half a boiled egg was a delicious summer tea for an Irish child. This salad recipe is probably what a Mediterranean child was eating at the same time.
Serves 4 (divides in half or doubles easily)
4 large potatoes, peeled and cut into slices
10 olives, pitted and halved
1 tablespoon of capers
Juice and zest of 1 lemon
1 teaspoon Dijon mustard
1 shallot, peeled and minced
Salt and freshly ground black pepper
Extra virgin olive oil
1/2 packet of rocket leaves
1. Boil the potatoes until they are tender.
2. Place them in a bowl and add the olives and capers.
3. In a bowl, mix the lemon juice, lemon zest, Dijon mustard, shallot and a little salt and black pepper. Whisk in enough olive oil with a fork until you have a sharp dressing.
4. Pour the dressing over the warm potatoes and mix with a fork. Add the rocket leaves and mix gently.
Image copyright foodpixies.com