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.
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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 (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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Made with the first young Jersey Royal potatoes, or some well-flavoured mainland variety such as Pentland Javelin, these are so good you could eat a plateful all by themselves!
New potatoes sauteed with bacon, onion and garlic - yum! Delia suggests serving this low-cost recipe with fried eggs for a suppertime treat!
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