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
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
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. 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.