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
- Bring the potatoes to the boil in a pan of cold water and cook for 15 minutes, until tender.
- 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.
- 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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