Simple Herby Potato Salad

Introduction:

You can’t beat a good potato salad at a summer BBQ! This Herby Potato Salad coats our deliciously creamy Pembrokshire Earlies with a simple light herb dressing which really allows the full flavour to come through. Invite the family ’round, crack out the BBQ, and tuck in to a bowl of goodness!

Ingredients:

• 500 g Pembrokshire Earlies
• 20 g Basil Leaves
• 10 g Fresh Dill
• 10 g Flat Leaf Parsley
• 10 g Chives
• 3 tbsp Olive Oil
• 1 Garlic Clove
• 1.5 tbsp Apple Cider Vinegar
• 1 tsp Honey
• Salt & Pepper, to season

Method

1. Bring a medium-sized saucepan of slightly salted water to the boil. Gently add the Pembrokshire Earlies and cook for 10 – 15 minutes.
2. Once cooked, drain and set to one side to cool slightly.
3. Add all other ingredients to a food processor, blender, or bullet, and blitz together. Add more oil to loosen the mix if needed, to taste.
4. Once cooled, slice the potatoes into quarters and pop into a large bowl. Drizzle the dressing over and give the bowl a light shake to coat the potatoes.
5. Serve & enjoy!

Top Tip

If you’re trying to save time before a get-together, why not make this salad a few hours before? Simple cover the bowl with clingfilm and pop into the fridge until about 30 minutes before you want to enjoy!