NEW POTATOES VINAIGRETTE, potato salad with a twist, Easy peasy, Prepare ahead, Vegan, frugal

New potatoes have to be one of the great treats of an English summer and this version is a delight...

New Potato Salad Vinaigrette with celery, radish & red onion

This potato salad, unlike most, is flavoured with vinaigrette rather than a creamy dressing.  The potato-vinaigrette combo is so delightful you'll wonder why it's not offered more often. 

It's delicious on its own but perfectly complements the rich flesh of mackerel or leftover pork/lamb or spicy firm tofu. Add baby tomatoes and chopped herbs to heighten the bright colours.  

It takes less than 10 minutes to cook the potatoes and most of the prep can be done a day ahead.  

Cost: £2
Serves: 4-6

Ingredients:
    16oz/1/2k new potatoes, in generous 1/4 inch/ 1/2 cm slices
    2 sticks cleaned, peeled celery in 1/4 in/1/2 cm dice OR finely sliced
    3-4 radishes
    small red onion in thinly sliced rings

   1-2 cups protein of choice
    
    French vinaigrette dressing

Method:

1. Cook potatoes in boiling salted water no more than 7 mins; drain
2. Meanwhile, prepare vinaigrette
3. As soon as potatoes are drained, decant into a bowl and pour over enough vinaigrette to moisten not overwhelm; (they absorb flavour better when warm); set aside
4. When potatoes have cooled, gently mix in celery; refrigerate till needed
5. Allow potatoes to come to room temperature at least half an hour before serving time
6. Thinly slice radishes
7. Gently mix potato and radishes; add protein
8. Heap onto a platter and sprinkle onion rings over the top

 Tip:

If serving this with unadorned freshly cooked mackerel, Balsamic Vinaigrette could be used

                           more quick & easy peasy potato salads:NavBar:RecipesII/Salads  

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.