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.
The Delia Online Cookery School: Watch how to make a Basic Vinaigrette dressing Vinaigrette with Chopped Herbs for summer salads. Half Sherry Vinegar and Balsamic Vinegar, and a no-vinegar dressing which uses lemon juice instead. Press here to play.
This recipe is taken from Delia Smith’s Summer Collection. Serves 4-6
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.
Watch how to make Vinaigrette Dressings in our Cookery School Video on this page.