Potato Salad

Serves 4

Preparation time is 15 minutes, cooking time 30 minutes

Ingredients

• 1 pound small red or white-skinned potatoes – (500 grams)
• 4 tablespoons extra-virgin olive oil – (45ml)
• 30 fresh sage leaves, trimmed
• Sea salt
• Fresh cracked black pepper
• 2 tablespoons red wine vinegar – (30ml)
• 2 tablespoons shallots, minced – (30ml)
• ½ red pepper, super finely diced

Directions

1. Preheat oven to 425F
2. Place your potatoes in salted water and boil for 5-7 minutes. Parboiling the potatoes cuts down on cooking time, giving you the crispy exterior and tender insides.
3. Drain the potatoes and pat them dry.  Place your parboiled potatoes on a baking sheet along with the fresh sage.  Drizzle with half of your olive oil and season with sea salt and pepper to taste.  Roast in the oven until tender – approximately 20 minutes.  Allow them to cool slightly.   Halve your warm potatoes and transfer them to a serving bowl.  Crumble in the roasted sage.
4. Whisk olive oil, shallots, red pepper confetti and vinegar together.  Drizzle over salad and toss.
5. Serve and enjoy!