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Warm Potato Salad
B.B.Q Food |
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2 lb. (900 g) new potatoes (as small as possible), skins on, washed
2 sprigs fresh mint
salt
For the lemon and chive vinaigrette dressing:
4 Tbls. lemon juice
grated zest of 1 lemon
1 clove garlic
1 level tsp. rock salt
1 heaped tsp. grain mustard
4 Tbls. extra virgin olive oil
freshly milled black pepper
To garnish:
2 level Tbls. snipped fresh chives
6 spring onions, trimmed and chopped small
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First of all place the potatoes in a saucepan with enough boiling water just to cover them, add the mint and some salt, and simmer them for about 15-20 minutes.
Meanwhile make the vinaigrette. Using a pestle and mortar, crush the garlic and rock salt together to a paste, then gradually whisk in all the other dressing ingredients.
When the potatoes are cooked, drain them in a colander and transfer them to a serving bowl. Pour on the vinaigrette dressing while they are still hot, toss them around in the dressing to get a good coating, then finally scatter in the chopped chives and spring onion and serve.
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Preparation Time: 45 minutes |
Serves: 10 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Leo McDevitt-Sanford
United Kingdom |
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| This recipe has been viewed 5659 times. |
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