Folk Cafe Bar

Cook with Folk...

Annalise shares another Folk favourite - their twist on the Potato Salad, Folk Cafe Bar Style.

This summer salad is fantastic! Potato salads are so often clogged together with buckets of mayo, but this one is different because it's so versatile. It's lovely, hot straight from the pan, and can be served as a side to fish or meat. It keeps well in the fridge so can be made in advance for those Sunday BBQ’s (if we ever catch any sun in Manchester!).

What you need:-

-1kg of new potatoes

-1 red onion

-1 bunch of spring onions

-A handful of flat leaf parsley

-A good quality olive oil

-White or red wine vinegar

-Milled salt and pepper

METHOD

Place the potatoes on the stove to boil, adding a pinch of cooking salt to the water. This should take 12-15 minutes.

In the meantime, take the onion, spring onion and flat leaf parsley and chop finely, then add these to a large mixing bowl.

Add 6 tablespoons of olive oil and 2 tablespoons of the vinegar to the finely chopped ingredients.

Check on your potatoes. Once they are cooked, drain and add to the mixing bowl and whilst still piping hot, toss all the ingredients together. Finally add salt and pepper to taste.

Try this quick and brilliant recipe - I love it, it's one of our really popular, staple Folk Mezze salads and once you've done, I’m sure you will too!

Love from Annalise @ Folk Cafe Bar x