First published in Wish October 2005
food
Warm Potato Salad
This light, flavourful salad can be kept in the fridge for up to 3 days. Great for a midnight snack.
Ingredients (SERVES 6)
| 3 lb | red-skinned new potatoes, cut in half |
| 4 tbsp | grainy Dijon mustard |
| 1/4 cup | white wine vinegar |
| 1/2 cup | extra-virgin olive oil |
| 1 | medium red onion, peeled and finely chopped |
| 1/2 | bunch fresh chives, finely chopped |
| 1 tbsp | kosher salt |
| 2 tsp | cracked black pepper |
Instructions
- Place potatoes in large pot of well-salted, cold water.
- Bring to a boil and reduce heat immediately. Simmer until tender.
- Drain and spread potatoes on a baking sheet. Allow them to steam-dry.
- Meanwhile, mix together mustard, vinegar and olive oil.
- Toss warm potatoes with vinaigrette.
- Add remaining ingredients and serve immediately.
Credits:
Photography by Michael Alberstat
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
Photography by Michael Alberstat
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
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