Potato, Caraway and Parsley Salad
Potato, Caraway and Parsley Salad is a unique and delicious addition to any picnic or barbecue. The creamy potatoes are an excellent foil for the aromatic caraway seeds and vibrant parsley. Serve this salad warm or cold, either way it's delicious!
Ingredients
- 6-7 Red potatoes
- ½ cup finely chopped flat leaf parsley
- 2 tsp caraway seeds
- 3 tbsp extra virgin olive oil
- 1 garlic clove
- ½ tsp sea salt
Instructions
- Scrub and rinse the potatoes to remove any dirt. Cut the potatoes into quarters.
- Soak the potatoes in cold salted water for 10 minutes to prevent browning and remove excess starch.
- Add potatoes to a large pot and cover potatoes with cold water. Add a handful of salt and bring to a boil. Boil for 15-20 minutes until tender when pierced with a fork.
- Drain the potatoes and cool until no longer steaming but still warm.
- Peel and halve the garlic clove. Rub the cut side of the garlic along the sides of a large bowl. Discard garlic.
- Add in the cooled cooked potatoes, parsley, caraway seeds, olive oil and salt. Toss gently to coat and serve immediately.
- To serve chilled, cover the bowl with plastic wrap and chill for 2 -3 hours before serving.
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