Warm Potato Salad for a Not So Warm Memorial Day

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What is it about Memorial Day (Spring Bank Holiday in the UK)? Here we have the gateway to summer, full of promise and expectation and, without fail, the heaven hope to, well, severely dampen our parade.

This year was no different and relegated our family grillfest to a strictly indoor experience. Thank heavens for the warm potato salad we found in Patricia Wells’ Bistro Cooking. It complements the warm but damp holiday spirit perfectly……and is a great side dish for cheeseburgers!

Here’s what you need:

1.5lbs of small new potatoes, (Jersey royals if you can get your hands on them) scrubbed not peeled.
1/2 cup of virgin olive oil

3 tablespoons of quality white wine vinegar
2 tablespoons dry white wine
salt and pepper
2 shallots, finely minced
Chopped fresh parsley (handful)

How you make it:

1, Steam the potatoes until tender (about 20 mins)
2, At same time, whisk 1/2 cup of oil with 2 tablespoons of vinegar, the wine and a pinch of salt in a bowl.
3, Drain the potatoes, let cool slightly and then peel the skins. Cut into thick slices. Add the potatoes to the oil and vinegar mixture and toss gently. Put to one side so that the potatoes soak up the dressing (this will take about 25 minutes).
4, In a smaller bowl, prepare the final dressing by whisking the remaining 2 tablespoons of olive oil with 1 tablespoon of vinegar, the parsley and shallots until blended.

Before serving, toss the potatoes again with the herb dressing. Taste to check the seasoning is right and serve.

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