Warm Potato Salad with Lemon and Chive Vinaigrette
This recipe can be served warm, as an accompanying vegetable, or cold as part of a group of salads – in which case you still need to pour on the dressing while the potatoes are warm.
This recipe is taken from Delia Smith’s Summer Collection.
| 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 tablespoons lemon juice|
| grated zest 1 lemon|
| 1 clove garlic|
| 1 level teaspoon rock salt|
| 1 heaped teaspoon grain mustard|
| 4 tablespoons extra virgin olive oil|
| freshly milled black pepper|
|To garnish: |
| 2 level tablespoons snipped fresh chives|
| 6 spring onions, trimmed and chopped small|
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 (watch How To Make Dressings here).
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 onions and serve.
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