23 days to go until my 30th birthday and still loads of ‘trip down memory lane’ recipe to go! Today’s recipe has been an absolute winner on every barbecue every in my parents house: my mother’s potato salad. The reason we love it all so much, is because she adds some fresh green apples to it, giving it a crunchy element packed with loads of freshness, flavour and a lot of mineral,s vitamins, proteins, and fibre as well.
There are a lot of health benefits linked to green apples, they don’t contain any bad cholesterol, they can ease digestation, are rich in antioxidants and give you a lot of energy.
There are many ways you can use this potato salad, apart from a barbecue side dish of course. It’s also a great cold dinner or lunch with some tuna or chicken, perfect on a warm summer evening. You can also easily make this salad and keep it for the next day. I wouldn’t go further than that though, as the apples might start to discolour and go soft.
Apart from green apples, my mom also adds some chives (the smallest member of the onion family), which isn’t the most common ingredient to use in Ireland but it’s such a great herb on potatoes! Chives, just like green apples, are packed with a lot of healthy elements. Unlike apples, they also contain choline which can help with sleep, muscle movement, learning and memory. If you’re having trouble finding fresh chives, I found mine in Lidl but I’ve seen them in Aldi and bigger Tesco’s before too. Now add in some fresh parsley and you have all the herbs you need!
Serves: 4 people as a lunch, 6-8 people as a small side
- 1kg Irish baby potatoes
- 5 tablespoons of mayonnaise
- 2 green apples
- 10g fresh chives
- 4 tablespoons of chopped fresh parsley
- Optional: few teaspoons of Herbes de Provençe
Peel potatoes and place them in a pot of salted water. If some of the potatoes are much bigger than the others, cut them in half, if not leave them all as they are (baby potatoes are usually not too big so they should cook easily). Bring water to a boil and cook for 20 minutes. Before draining, check to make sure you can easily pierce them with a fork or not. Drain with cold water and let it cool down a bit before handling it (so you don’t burn your hands).
Now cut the potatoes in small bite size pieces, add the herbs and get out the apples. Peel the apples, remove the core and cut them in small pieces as well, slightly smaller than the potatoes. Add to the potato mix and add the mayo. Carefully spoon everything together, don’t go nuts cause you don’t want to break the potatoes and end up with mash. Give it a taste and see if you want to add more mayo or not, you can also add a bit of Herbes de Provençe if needed.