Syn Free Rustic Potato Salad

Instructions:

1. Cut the potatoes lengthwise in half and cook them in a pot of boiling water for 12-15 minutes or until they become soft. Then drain well and leave to cool.
2. At the same time, put the eggs in a small pan and cover with water. Bring to the boil, reduce to a simmer and cook the eggs how you like them.
3. Cool under cold running water then peel and set aside.
4. Add the spring onions finely chopped
5. Add plum tomatoes, halved, deseeded and roughly chopped.
   to the potatoes. Roughly chop the eggs and add to the salad, then toss the ingredients together and tip everything into an airtight container.
6. Whisk all the dressing ingredients together and pour into a screw-top jar.
7. Chill the salad and dressing until you’re ready to eat, then drizzle the dressing over the salad to serve.

Tips:

• Choose the right potatoes: Opt for waxy potatoes like red potatoes or Yukon golds, as they hold their shape well after cooking and have a creamy texture.
• Perfectly cooked potatoes: Boil the potatoes until they are tender but not mushy. Test them with a fork, and once they can be pierced easily, they are ready. Be cautious not to overcook them.
• Cool the potatoes properly: After boiling the potatoes, drain them and let them cool at room temperature. You can speed up the cooling process by spreading them on a baking sheet or chopping board.
• Gradual dressing addition: Add the dressing to the potato salad gradually. Start with a portion and mix gently, then taste before adding more. You can always add more dressing, but you can’t take it away if you’ve used too much.
• For extra flavour, roughly chop 16 pitted green olives in brine and add to the salad with the tomatoes (this adds ½ Syn per serving).
• Let it marinate: If possible, let the dressed potato salad sit in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and infuse the potatoes, enhancing the overall taste.
• Storage: Store any leftover potato salad in an airtight container in the refrigerator. Consume it within 2-3 days for the best taste and freshness.
• Serve with care: When serving the salad at a picnic, keep it in a cooler with ice packs to maintain freshness and prevent any potential spoilage.
• Enjoy your rustic potato salad and have a fantastic culinary experience!