Yields: ~5kg finished salad (40 x 125g servings)
Perfect as a cold side for buffets, picnics, or light lunches

🧂 Ingredients:

Potatoes:

• 5.5–6kg baby potatoes or waxy salad potatoes (skin on, halved if large)

Dressing:

• 200ml olive oil (~¾ cup)

• Zest + juice of 4 lemons

• 3–4 tbsp white wine vinegar

• 3 tsp Dijon mustard (optional)

• 4–5 garlic cloves, finely minced

• 2 medium red onions, finely chopped (optional; soak 10 mins in water to mellow)

• 2 tbsp sea salt (adjust to taste)

• 1 tsp black pepper

Fresh Herbs:

• 1 large bunch fresh parsley, finely chopped

• 1 large handful fresh dill or mint, chopped (or a mix — ~1 cup total)

👨‍🍳 Instructions:

1. Boil the Potatoes:

   • Boil potatoes in well-salted water until just fork-tender (10–15 mins).

   • Drain and let cool slightly (warm potatoes absorb dressing best).

2. Make the Dressing:

   • In a large jug, whisk together olive oil, lemon zest + juice, vinegar, mustard, garlic, salt, and pepper.

3. Combine:

   • Place warm potatoes and red onion in a very large bowl.

   • Pour over the dressing and toss gently to coat.

   • Add chopped herbs and toss again.

4. Rest & Chill:

   • Rest at room temp 30 mins, then refrigerate for 2–24 hours.

   • Stir gently before serving, and adjust seasoning if needed.

✅ Tips:

• Serve in wide, shallow bowls or trays for easy access.

• Garnish with lemon wedges and a sprinkle of chopped herbs before serving.

• Can be made 1–2 days ahead; just drizzle with a little more olive oil to freshen it up.