Herbed Potato Salad
SERVES: 6 - 8
TOTAL TIME: 35 MINUTES
2 kg kipfler potatoes
½ cup olive oil
Zest of half a lemon
3 cloves garlic
1 bunch fresh dill, divided
1 bunch fresh mint, divided
3 cups loosely packed rocket, divided
50 g walnuts
70 g fetta
1 avocado, stone and peel removed
Salt and pepper
Place potatoes in a large saucepan, cover with water, add a couple of pinches of salt and cook over medium high heat until a knife easily cuts through the potatoes.
Drain potatoes and leave to steam dry while you prepare the dressing.
Blend olive oil, lemon zest, garlic, half the dill, half the mint, 2 cups of rocket, walnuts, fetta and avocado in a food processor until smooth. Season to taste.
Place cooked potatoes on a serving plate and pour over dressing. Garnish with remaining herbs and rocket and serve.