Leftover Potato Salad
Jesse Jenkins
Rated 5.0 stars by 1 users
Ingredients
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350g steamed/boiled new potatoes to taste
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Pickles/cornichons
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1 celery stalk
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Leftover lamb, or any protein you might have (can leave out)
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1 tbsp drained capers
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Chives to taste (I use a lot)
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Dill to taste (I use a lot)
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2 tbsp mayonnaise
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1 tbsp Extra Hot Peanut Rāyu
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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.
