I love potatoes, and I find that we don’t think about often enough ! I found pretty small potatoes in the market and as I wanted it to be something that changes, I make this salad. The fondant potato with the crunchiness of the herbs it is just what I like.

A recipe extremely simple just to give you ideas to cook differently than potatoes !

Potato salad with herbs

Ingredients (for 2)

  • Twenty small potatoes (or less depending on the size)
  • 1 bunch flat-leaf parsley
  • The heart of a celery branch
  • 2 shallots
  • The juice of half a lemon
  • olive oil
  • Salt and pepper


Cook the potatoes in the English (in boiling salted water and without the peel), until you can stick a knife in it easily (I don’t give you the cooking time because it depends on their size).

During this time, wash and snip the heart of celery, the parsley and the shallot and then mix the whole with a good drizzle of olive oil and lemon juice. Season with salt and pepper.

Drain the potatoes and cut into two if necessary and mix with the herbs.

Serve warm or cold.

Written by Doc

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