This is a wonderful potato salad that is fresh and tangy, a great alternative to the traditional mayo potato salad that we all know so well. The Pilgrim Chenin Blanc is a perfect pairing with this fresh summer salad perfect for picnics and summer entertainment. The tartness of the salad cuts through the rich and smoothness of the Chenin Blanc and compliments each other beautifully.
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Serves 8 people
2 kg baby potatoes, roasted
¼ cup olive oil
2 tablespoons wholegrain mustard
1 teaspoon honey
Juice of 1 lemon
1 clove garlic, finely chopped
1 small red onion, chopped
¼ cup pickled gherkins, chopped
3 Granadillas pulp
300g fresh rocket
Fresh sprigs of basil
Salt and pepper
Pre-heat the oven to 200oC. Halve the baby potatoes, put them in a roasting dish, drizzle with olive oil and sprinkle with salt. Roast them for 40 minutes until tender.
While the potatoes are cooling, make the dressing. Mix the olive oil, mustard, honey, lemon juice, garlic, onion, gherkins, and granadilla pulp together. The best way for me to do this is to throw everything in a big jar and shake it vigorously. Pour the salad dressing over the potatoes and carefully mix, be careful not to break the potatoes.
Lay a bed of rocket on the bottom of a salad bowl and top it with the roasted potatoes, season well with salt and pepper. End it of with fresh sprigs of basil.