Friday, 18 July 2014

WARM POTATO SALAD WITH CELERY

Cover 750 gm of potatoes  ( Sebago ) scrubbed  and quartered in a pot of cold water.
Bring it to the boil , add salt and cook over a moderate heat until potatoes are tender .
Drain and cool.
Cut into bite sized pieces .
While the potatoes are still warm , toss them into a bowl with 60 ml of oil, 1/4 cup of  chopped flat leafed parsley and the tender pale stalks  of the inner part of a celery.
Season with salt and pepper and serve immediately .

This a great served along side the asparagus and provolone gratin.
 

No comments:

Post a Comment