Carrot and Apple Slaw with Raisins
March 24, 2017
Springbok Dauphinoise Potatoes
March 24, 2017
Directions
1Place the potatoes in a pan with cold water and bring to the boil then down to a simmer.
2Meanwhile, in a medium bowl, mix together the herbs, spring onions, oil, mustard, vinegar, salt & pepper.
3Once the potatoes are cooked, drain, then cool under cold running water.
4When potatoes are cold add to the herb dressing and toss to combine.
Ingredients
1 kg Charlotte potatoes, halved
chopped fresh herbs (such as dill, flat-leaf parsley, tarragon, and chives)
1 Lemon zest and juice(use parmesan peeler)
2 Spring Onions, thinly sliced
Olive Oil
1 tbsp Whole-grain Mustard
1 tbsp Apple Cider Vinegar
Sea Salt
Cracked Black Pepper