Potato salad

Name: Potato salad
Ingredients: 300 g small new potatoes, scrubbed, halved; 5 tbsp vegetable oil; 30 ml white wine vinegar; 1 tsp German mustard; 1 tsp caster sugar; salt and freshly ground black pepper; salt and freshly ground black pepper; 150 ml hot chicken stock; 8 cherry tomatoes, halved; 2 sweet dill pickled gherkins, thinly sliced; 2 shallots, peeled, cut into thin rings; 2 spring onions, shredded; 1 tbsp chopped fresh chives

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

300 g small new potatoes, scrubbed, halved
5 tbsp vegetable oil
30

Gluten-free

Method

Boil the potatoes in a pan of salted water until tender, drain well and set aside.
In a bowl, whisk the oil, vinegar, mustard, sugar and a little seasoning together.
Add the chicken stock, mix together, then pour over the hot potatoes. Cover with a lid and leave to cool to room temperature, by which time the potatoes will have absorbed all the flavours.