Leftover Potato Salad
Jesse Jenkins
Ingredients
350g steamed/boiled new potatoes to taste
Pickles/cornichons
1 celery stalk
Leftover lamb, or any protein you might have (can leave out)
1 tbsp drained capers
Chives to taste (I use a lot)
Dill to taste (I use a lot)
2 tbsp mayonnaise
1 tbsp Extra Hot Peanut Rāyu
1Juice of 1/2 a lemon (start with less if you don’t want it to be too sharp)
Directions
Press the left over new potatoes with the bottom of a glass, then coat with a little oil and salt. Roast at 200c until golden brown all over.
Add the mayonnaise, spicy peanut rayu, lemon juice, herbs, pickles, capers, leftover lamb, and crispy potatoes to a large bowl and mix well.
Add a little fresh cracked pepper, and extra chilli oil and you're off to the races. I like to have it while the potatoes are still warm but room temp works too.
