Purple Potato Salad & Young Wild Herbs

Purple like white fleshed potatoes are an excellent source of Vitamin C and a good source of fiber, iron and protein. They can help reduce blood pressure due to a high anti-oxidant content. Ground elder tastes like a mix of parsley and carrots. It’s best to harvest the shiny, light green young leaves.

Ingredients

·       4-6 waxy potatoes, cooked, peeled and cut in thin slices – I like purple potatoes

Dressing

  • 2 tbsp extra virgin olive oil

  • 1 tbsp sunflower oil

  • 1 tbsp apple cider vinegar

  • 1 tbsp freshly squeezed lemon juice

  • 50ml vegetable stock

  • ½ clove garlic or a couple of wild garlic leaves, chopped finely

  • Small bunch of young ground elder leaves, chopped finely

  • Small bunch chives or a few spring onions chopped finely

  • Pinch of salt

  • Freshly ground black pepper

  • Wild flowers to decorate (gorse, primrose, heartsease, calendula)

Method

·       Prepare dressing in screw top jar. Shake to mix and add to sliced potatoes.

·       Mix well and decorate with wild flowers like daisies or from triangular garlic or other edible flowers.

Enjoy!

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