New potatoes have to be one of the great treats of an English summer and this version is a delight...
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| New Potato Salad Vinaigrette with celery, radish & red onion 26.6.16 |
It's perfect as a side but also 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:
- Cook potatoes in boiling salted water no more than 7 mins; drain
- Meanwhile, prepare vinaigrette
- 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
- When potatoes have cooled, gently mix in celery; refrigerate till needed
- Allow potatoes to come to room temperature at least half an hour before serving time
- Thinly slice radishes
- Gently mix potato and radishes
- Heap onto a platter and sprinkle onion rings over the top
Tip:
If serving this with freshly cooked mackerel, Balsamic Vinaigrette could be used
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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.
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