16 Jan New Potato Salad Tartare
New Potato Salad Tartare
Servings 4 people
Ingredients
- 1 kg small new or waxy potatoes
- 2 tablesppons capers rinsed
- 1 tablespoon gherkins chopped
- handful flat leaf parsley finely chopped
- handful dill finely chopped
- 3 eggs soft-boiled
- sea salt and freshly ground black pepper
For the vinaigrette
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons Dijon mustard
- 3 tablesppons olive oil
Instructions
- Make sure the potatoes are all roughly similar in size (cut up larger ones if necessary). Put the potatoes in a saucepan, cover with water, add salt and bring to the boil. Lower the heat and simmer for 8-12 minutes until tender.
- Meanwhile, for the vinaigrette, put the cider vinegar, mustard, oil and a little salt and pepper in a screw-topped jar and shake to emulsify.
- Drain the potatoes and place in a large bowl. While they are still warm, pour on the vinaigrette and toss to mix. Leave until cold.
- Add the capers, gherkins, herbs and some salt and pepper and toss again. Quarter the boiled eggs lengthways, gently mix into the salad and serve.
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