Potato Salad with Sage and Pecan

I recently discovered the beautiful mix of sage and pecans together. I made a pasta sauce using cream, sage and pecans and it was a bit uneventful so I won't blog it. But that meant I was left with half a packet of pecans and fresh sage to use up so had a think about what to make with it.

It was NRL Grand Final day and we were expecting guests. It was hot so thought I'd throw together a potato salad using up the sage and pecans....well it was so delicious, it's now on our regular salad menu :)

I wasn't following a recipe so these quantities are only rough. You will need to adapt the quantities when you make it - depending on how many people you are catering for.

Ingredients:

• 6-8 red pontiac potatoes, quartered and skins left on
• 1/2 red capsicum, finely chopped
• 1/2 green capsicum, finely chopped
• 1/2 yellow capsicum, finely chopped
• 1 tablespoon chopped sage leaves
• 2 tablespoons chopped pecan nuts
• About three quarters of a cup of plain, low-fat mayonnaise
• Salt and pepper to taste

Method:

1. Boil the potatoes, but ensure they are not soggy. They should still be firm-ish and the skins should NOT have begun to peel
2. Drain the potatoes and let them cool
3. In a large bowl, place the chopped capsicums, sage, pecans, and salt & pepper
4. Once the potatoes have cooled, throw them into the bowl with the vegetables and pecans
5. Pour over the mayonnaise and toss gently
6. Served as a side dish and watch your guests devour it...D-E-L-icious  XD