Green and perky spuds

Serves: 4
Course: Side Dish
Cooking Time: 0 hr 30 mins
  • 1kg new potatoes, cooked, cooled, and peeled if you fancy
  • 75ml sunflower oil.
  • Juice of half a lemon
  • 1tsp onion seeds (nigella), toasted in a dry pan (optional)
  • Half a red chilli, very finely diced
  • Lots of chopped fresh mint
  • Sea salt and pepper

1. Whisk the lemon juice into the oil, along with the salt and pepper.

2. Add the potatoes, followed by the rest of the ingredients.

3. Mix well and place into another pretty bowl.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford