Loaded Potato Salad
Full of yummy veggies, and bursting with flavour, this simple to make loaded potato salad is just the thing to bring a little sunshine to your meals
fresh lime juice
all-purpose soy sauce
white miso paste
large red pepper
(or other large mild chilli pepper)
Dash sea salt
ground black pepper
Place the lime juice and garlic into a cup, and set aside to steep while you cook the potatoes.
Bring a pan of water to the boil.
Wash the potatoes, cut any large ones into bite-sized pieces, and place into the pan of boiling water. Cook for around 20 minutes, until soft. Once cooked, drain, and then place into a large bowl.
While the potatoes are cooking, slice the pepper into rings, discarding the stalk, innards, and seeds.
Cut the chilli into rings
finely slice the onion, and chop the parsley.
Add the chopped veggies, herbs, and olives to the potatoes.
Push the garlic and lime juice through a sieve into a bowl, add the rest of the dressing ingredients, and whisk together.
Pour over the salad, and mix well, making sure everything is coated.
Season with salt and pepper.
This potato salad can be served immediately but it will also keep for a couple of days in an airtight container in the 'fridge.
The acidity of the lime juice alters the Ph of the raw garlic, removing the harsh bitterness, and leaves behind all that lovely, garlicky sweetness.
I keep the seeds and pith in the chillis, as they add to the flavour (and the heat) but do feel free to remove them if you like.
If you can't have gluten, use
instead of all-purpose soy sauce.
If gluten-free, check the miso label, not all miso is gluten-free.
I find it easiest to mix the salad with my hands... clean, of course!
Loaded Potato Salad https://www.yumsome.com/loaded-spring-potato-salad/