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Winter picnic

photo by me

I don’t know about you, but when I think potato salad, I think summer. And right about now I think we could all use a healthy dose of warm weather. While I cannot make sunshine manifest for you my friends, I can deliver a super simple and delicious recipe for the perfect winter potato salad (picnic on the living room floor optional but strongly suggested). While making this, I was inspired by the flavours of traditional bread and herb stuffing: think thyme, sage, parsley, nutmeg and, my personal favourite, a pinch of cinnamon which adds a subtle hint of heat to the whole thing. And to make up for the ghastly amount of work required in the last recipe I posted, this one is so easy and can be made in less than half an hour. Do try.

Winter potato salad
Serves 4

Roughly 3 cups of small potatoes, halved
1/2 cup chopped walnuts (or any nut you happen to fancy)
1/2 cup dried cranberries
1/2 cup green onions, chopped

Dressing

1/4 cup extra virgin olive oil
1/2 cup fresh parsley, chopped
1 tsp thyme, fresh or dried
1 tsp sage, fresh or dried
1/4 tsp freshly grated nutmeg
1/4 tsp cinnamon
1/4 tsp dijon mustard
juice from 1/4 of a lemon
salt and pepper to taste

In a large pot, add potatoes to boiling, salted water and cook until fork tender, about 15 minutes. Whisk together all of the dressing ingredients, pour into bowl with walnuts, cranberries and green onions. Add cooked potatoes and toss to coat. Sprinkle everything generously with coarse salt and freshly cracked pepper. Serve warm or cold.

That’s it, super simple, extremely quick and incredible tasty. This dish can be enjoyed as a dinner side or even a light lunch. So bust out the tupperware and brace yourself for swooning co-workers.

Pffft..whoever said you can’t make friends with salad?

 

 

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