Potato Salad

11/2 lbs 700g new potatoes
4Tblsp olive oil
3Tblsp lemon juce
2 cloves garlic, crushed
salt and pepper
3Tblsp chopped parsley
3Tblsp chopped spring onions
Wash potatoes. Boil in salt water until tender. Drain and allow to cool. Peel potatoes and cut into cubes. Mix the dressing well. Pour over the potatoes, sprinkle with parsley and spring onions and toss well. Season with salt and pepper to taste.
Also try other dressings for different flavours i.e. ‘watercress dressing’.
It will keep well in an airtight container in the refrigerator for one week.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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