Warm new potato salad recipe

Warm new potato salad recipe

A simple potato salad with mint and chives. It's the perfect addition to barbecues, midweek suppers or hearty roasts.

Recipe from The Really Quite Good British Cookbook, images copyright © Lizzie Mayson, recipes copyright © Elisabath Luard. Nourish Books.

Ingredients

  • 500 g new potatoes, halved or quartered
  • 5 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 pinch sea salt flakes, to taste
  • 0.5 tsp black peppercorns, crused in a mortar and pestle
  • 1 handful fresh mint leaves, torn
  • 5 chive stems, with flowers
  • 17.6 oz new potatoes, halved or quartered
  • 5 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 pinch sea salt flakes, to taste
  • 0.5 tsp black peppercorns, crused in a mortar and pestle
  • 1 handful fresh mint leaves, torn
  • 5 chive stems, with flowers
  • 17.6 oz new potatoes, halved or quartered
  • 5 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 pinch sea salt flakes, to taste
  • 0.5 tsp black peppercorns, crused in a mortar and pestle
  • 1 handful fresh mint leaves, torn
  • 5 chive stems, with flowers

Details

  • Cuisine: British
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Bring the potatoes to the boil in a pan of cold water and cook for 15 minutes, until tender.
  2. Drain and allow to cool slightly, then tip into a serving dish and drizzle over the oil and vinegar, as well as plenty of sea salt flakes and the black pepper.
  3. Toss through the herbs and flowers. Serve.

This recipe is adapted from The Really Quite Good British Cookbook, images copyright © Lizzie Mayson, recipes copyright © Elisabath Luard. Nourish Books.

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