Potato salad

Potato salad

By
From
Meat
Serves
6
Photographer
Dean Cambray

My favourite salad to serve at barbecues – especially when there are sticky spare ribs involved! I like to use heaps of mustard in the dressing, but feel free to use less if you prefer.

Dressing

Ingredients

Quantity Ingredient
1/4 cup sherry vinegar
salt
freshly ground black pepper
3-4 tablespoons dijon mustard
1/3 cup extra-virgin olive oil
1kg nicola potatoes, washed but not peeled
1/2 cup pickled gherkins, chopped
6 spring onions, sliced
1/4 cup parsley leaves, chopped
6 hard-boiled eggs, peeled and chopped
1/2 cup pickled gherkins, chopped

Method

  1. To make the dressing, whisk all the ingredients together in a large mixing bowl then taste and adjust the seasoning to your liking.
  2. Put the potatoes into a large saucepan of cold, salted water. Throw in a few mint leaves and bring to the boil. Lower the heat and simmer until tender. This will take up to 50 minutes, depending on the size of the potato. When the potatoes are cooked, tip them into a colander to drain.
  3. Peel the potatoes as soon as they are cool enough to handle. Cut the potatoes into 3–4 cm cubes and toss in the dressing while still warm. Add the remaining salad ingredients to the mixing bowl. Toss gently so that everything is evenly coated with the dressing. Serve warm or chilled.
Tags:
Meat
Adrian
Richardson
La
Luna
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