Recipe | Michael Rantassi’s simple potato salad

You don’t always have time for crispy roasted potatoes, and sometimes you just want to be prepared in advance, so here’s an easy carb solution when cooking dinner or having a barbecue.

You can make this one a day or two ahead.

Serves: 4

Ingredients

500 g (1 lb 2 oz) baby new potatoes

1 small red onion, finely chopped

100 g (3 1/2 oz) coarsely

chopped pickled cucumber

1/2 bunch of dill, finely chopped

1 garlic clove, minced

60 ml (1/4 cup) olive oil

sea salt and cracked black pepper, to taste

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Method

Place the potatoes in a large saucepan, cover with cold water and bring to the boil. Cook at a rapid simmer for 20 minutes, or until the potatoes are soft and you can easily slice a sharp knife through them. Drain the potatoes and cool on a tray. Cut the potatoes in half and place in a large mixing bowl. Add the remaining ingredients and gently toss to combine. Season with salt and pepper.

Place on a platter to serve.

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Another recipe from Salata — 

Watermelon & feta salad