This week Chef Suné Niemand shares the last tips and recipes in her herb series. With a little help from garden ghuru Sharon Walker readers are advised on how to use the herbs in their gardens.
Potato Salad with Rocket, Olives and Sundried Tomatoes
| Ingredients | |
| 800g | small firm-cooking potatoes |
| Juice of 1 orange | |
| Salt and freshly ground pepper to taste | |
| 5ml | mustard |
| 60ml | white wine vinegar |
| 120ml | olive oil |
| 150g | rocket |
| 8 | sundried tomatoes in oil |
| 100g | black olives, stoned |
Method
- Peel and wash the potatoes and cook in salted water for about 25 minutes.
- Drain, leave to dry and cut into small pieces.
- Mix the orange juice with the salt, pepper, mustard and vinegar and whisk in the oil.
- Check the seasoning and mix with the potatoes while they are still warm.
- Cover and leave to stand for about 30 minutes. Sort and wash the rocket and spin dry.
- Remove any hard stalks and cut the leaves into strips. Drain the tomatoes, dab dry and cut into strips.
- Add the rocket, tomatoes and olives to the potatoes, mix and serve immediately.
