I love left overs, you always come up with some of the best meals with them – come on admit it, who doesn’t love a good old bubble and squeak topped with a poached egg!
I recently roasted some new potatoes with rosemary and thyme but had lots left over, and in the summer when you want something quick and easy so you can enjoy the weather and friends, leftovers are the perfect thing. So when you have potatoes why not make potato salad.
300g left over rosemary and thyme potatoes ( see below on how to make them)
2 spring onions finely chopped
1 tsp chopped chives
2 tbsp mayonnaise
salt and pepper to season.
To Start you need leftover Rosemary and Thyme Potatoes – pre heat the oven to 180 degrees, then in a roasting tin put 400g chopped new potatoes ( keep them fairly large), spray with olive oil, and season with 1 tsp rosemary and 1 tsp thyme, salt and pepper. Put in the oven for 20-25 minutes until crispy and golden brown. Eat when warm!!
For the Salad – Chop the cold left over potatoes into small pieces and mix with the chopped spring onion, sweetcorn and mayonnaise. Season with the chives, salt and pepper.
There you have it a super quick salad!