There is nothing that compares to the perfect, buttery texture and flavour of a pink eye
potato.
Dress them with a delicate coating of lemony herbs to take them to a whole new level of
deliciousness.
INGREDIENTS:
Lemon Dressing:
1 lemon, juice and zest
60ml honey
60ml apple cider vinegar
1 Tbsp Dijon mustard
125ml olive oil
Pinch salt
¼ tsp ground black pepper
1 kg pink eye potatoes
1 Tbsp finely chopped parsley
½ Tbsp finely chopped fresh basil
METHOD:
Place all of the dressing ingredients into a jar and shake until well combined.
Wash your pinkeye potatoes and halve any larger potatoes to create bite-sized
pieces.
Place the potatoes in a pot of salted water and bring to the boil, then simmer until
a knife easily penetrates, approx 10 min
Drain and sit to one side to cool slightly.
Place warm potatoes into a large serving bowl and drizzle about ¼ cup of
dressing over the top, along with the chopped herbs.
Use your hands to gently toss the potatoes to coat in the dressing.
Serve warm, adding extra dressing if desired
Note: Remaining dressing will keep in the fridge for up to two weeks