This simple Greek-inspired potato salad gets a
flavourboost from smoked or lemon myrtle oliveoil and amazing sundriedolives. It's vegan and gluten-free too. I hope you like it.
1/4 cup Grumpy Grandma's Lemon Myrtle or Smoked Olive Oil
3 tablespoons lemon juice
1/4 cup scallions or spring onions, chopped finely
2 tablespoons of fresh dill or parsley, chopped finely
50g Grumpy Grandma's Au Naturale Olives
Cook whole potatoes in boiling water for
Peel potatoes while they
Combine olive oil, lemon juice, scallions and herbs in a jar or small bowl. Pour dressing over potatoes and combine gently.
Add olives, salt and pepper and toss. Allow to stand for at least 10 minutes.
Transfer to a serving bowl, add cress. Can be served warm or cold
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