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Hot Potato Salad

(serves 4)

Ideal with British Queens as they will keep their shape during cooking and absorb the flavours of the vinaigrette.

2 lbs. British Queens
1 tbs. Capers (finely chopped)
2 Scallions (finely chopped)
1 tbs. Chopped Fresh Dill (or Parsley)
8 tbs. Olive Oil
2 tbs. White Wine Vinegar
Salt and Freshly Ground Black Pepper.

Scrub the potatoes but don't peel.
Bring a pot of water up to the boil and then drop in the potatoes.
Bring back to the boil and then simmer until cooked through.
Drain off well and then put back in the pot with the lid on to keep hot.
Whisk the vinegar into the oil and then stir in the capers, scallions and Dill.
Put the potatoes into a heated bowl and then pour over the vinaigrette.
Stir carefully together as you don't want to break up the potatoes, you will find that they absorb a lot of the dressing.
Serve immediately.
Very good with sausages or pork chops.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef