Ingredients:

  • large pot of boiling water
  • 30 new potatoes (should all be same size or close to it)
  • 2 tablespoons of cold pressed extra virgin olive oil from a dark bottle
  • 2 tablespoons of cold pressed flax seed oil from a refrigerated dark bottle
  • 100g semi-dried tomatoes diced
  • 1 shallot diagonally chopped thinly
  • 2 teaspoons of fresh chopped or dried rosemary
  • half teaspoon of finely chopped fresh lemongrass stalk
  • 1 fresh crushed garlic clove
  • half teaspoon of ground black pepper
  • 2 teaspoons of medium ground (not ground too much) macrobiotic or unbleached sea salt (you may need a mortar & pestle to grind with if the salt has very large granules)
Directions:

1. Bring a large pot of water to the boil then add the potatoes (should be enough water to cover the potatoes by at least 2 cm). Let them boil for about 5 minutes before testing with a fork. If the fork goes into the “largest” of the potatoes very easily they