OH! Magazine - Australian Version November 2015 | Page 16

( OH YUM )

PHOODIE’S ‘GREEN’ POTATO
SALAD WITH DIJON DRESSING
Food blogger Phoodie shares her recipe for a classic salad,
with a modern twist.

How to make them:
What you’ll need:
2kg ‘Baby’ or ‘New’ pototoes,
cut into 3cm chunks
½ bunch dill
1 bunch chives
1 bunch parsley
½ bunch spring onions
1 cup green olives (not including pits, so get pitted
olives and chop them up)
Dressing
2 heaped tablespoons Dijon mustard
1 cup extra virgin olive oil
1 tablespoon salt
Juice of 3 lemons

1. Cook potato chunks in a large pot of water, drain and
place onto a platter in a single layer.
2. Whilst potatoes are cooking chop the dill, chives,
parsley and spring onions and mix in a bowl. Add the
green olives and mix again.
3. Combine all of the dressing ingredients well and set
aside.
4. Once the potatoes are spread over the platter in a
single layer, evenly pour over the dressing, toss potatoes
to ensure they are all coated.
5. One handful at a time, add in the herb and olive mix
and toss.
6. Transfer to serving plate or bowl and top with a drizzle
of extra virgin olive oil. Bon appetit!

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NOVEMBER 2015 ( OH! MAGAZINE )