Potato Salad With Herbs
|Potatoes||1 Pound (500 Gram)|
|Onions spring||8 , chopped|
|Parsley||1 Tablespoon, chopped|
|Marjoram||2 Teaspoon, chopped|
|Lemon thyme||1 Teaspoon, chopped|
|Chervil||1 Teaspoon, chopped|
|Olive oil||6 Tablespoon|
|Wine vinegar||2 Tablespoon|
Cook the potatoes in boiling salted water until tender, then drain well and slip off the skins.
Allow to cool until you are able to handle them comfortably.
Cut the potatoes into 1 cm/1/2 in cubes.
Put the potato cubes in a mixing bowl and add the spring onions, parsley, marjoram, lemon thyme and chervil.
Mix together the oil, vinegar, salt and pepper to taste and the sugar in a screwtop jar, shaking well to dissolve the sugar.
Pour this dressing over the potato mixture and toss well until all the potato cubes are coated.
Pack into a polythene container and chill well before putting in the picnic basket.