Potato Salad

This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
The Yates Garden Fresh Cookbook is perfect for gardeners who like to cook and is available from leading book stores.

Potato Salad

Wash the potatoes but don’t peel them – slipping the skins off cooked, warm potatoes ensures they are smooth and waxy, ready to soak up the vinegar and oil.

Serves 4

  1. Bring a large saucepan of salted water to the boil,
    add the potatoes and bring back to the boil. Simmer
    for 10-12 minutes or until tender.
  2. Drain and allow to cool to the touch. Slip the skins off the
    potatoes. Put the potatoes in a shallow dish, and cover
    with the white wine, lemon juice and olive oil.
  3. Leave to cool completely, roll ing the potatoes from time
    to time to ensure they soak up plenty of dressing.
  4. To serve, decant to a salad bowl, pile the diced red onion
    on top, add sa lt and pepper to taste and serve.
  5. Good with grilled fish, and a great accompaniment to
    barbecued sausages.

Option
If there is any leftover salad next day, remove the potatoes from the oil and drain. Heat 1 Tbsp light cooking oil and 1 Tbsp unsalted butter in a large frying pan, add the drained potatoes and saute until browned and crispy. Fantastic with a steak and green salad.



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