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.
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Summer Collection.
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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Salade Nicoise
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
- Tomato, Mozzarella and Basil Salad
Sunday Roast Recipes
Win a Panasonic Breadmaker and a supply of Carr's Flour
22 Nov 2014 17:57
22 Nov 2014 17:27
|Food and travel||
11 Nov 2014 09:07
22 Nov 2014 16:33
|Can Anyone Help?||
22 Nov 2014 11:33
21 Oct 2014 19:59
15 Nov 2014 14:55
28 Oct 2014 21:33