Potato salad is always so much nicer when it isn’t chilled. If you must serve it chilled, please remember to dress the potatoes while they are still hot as they will taste much better. Use small, sweet new potatoes for the best results, and make sure they are cooked all the way through—no al dente potatoes please!

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Ingredients

  • lb new potatoes
  • 1 red onion, finely chopped
  • sea salt and freshly ground black pepper

Dressing

  • 7 tablespoons extra virgin olive oil
  • 2 tablespoons good-quality white wine vinegar

Method

  1. Cook the potatoes in plenty of lightly salted, boiling water until tender, about 15 to 20 minutes. Drain and cut in half while the potatoes are still hot as they will absorb the flavors of the other ingredients.
  2. Place the potatoes in a large serving bowl. Add the onion and mix together.
  3. Place the olive oil, vinegar, and salt and pepper in a screw-top jar. Close the lid securely and shake together until well blended and emulsified. Taste and adjust the seasoning as required. Alternatively, use a blender.
  4. Pour the dressing over the potatoes and onions and toss well to coat. Serve warm or at room temperature.

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