Potato Salad (1)

This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.

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


  • 500 g new potatoes, washed thoroughly
  • 1 Tbsp white wine (sauvignon blanc is good)
  • 2 Tbsp lemon juice
  • 6 Tbsp extra virgin olive oil
  • 1 Tbsp red onion, finely diced
  • Salt and freshly ground black pepper to taste


  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, rolling 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 salt and pepper to taste and serve.
  5. Good with grilled fish, and a great accompaniment to barbecued sausages.

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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