Potato salads are always a crowd-pleaser. Fresh herbs, peas, capers and olives, add colour and crunch!
Boil the potatoes in salted water until tender – approx. 20 mins depending on size, drain well, sprinkle with the vinegar and 1 tablespoon olive oil. Leave to steam in the pot while you prepare the remaining ingredients.
Boil the peas or green beans in salted water until tender, 3-4 mins, drain and then refresh under cold water. Put into a bowl with the celery, capsicum, capers, olives and potatoes. Mix together the herb spread, lemon juice, remaining olive oil and toss into the potatoes. Put into a serving bowl and sprinkle over the herbs.
1.5kg baby mixed potatoes, halved if large
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
250g peas or green beans
1 celery stick, chopped
1 red capsicum, chopped
2 tablespoons capers
¼ cup pitted olives
2 tablespoons Waiheke herb spread
Juice of ½ lemon
2 tablespoons chives, parsley, tarragon or chervil