Potato Salad


  • 1.5 kg (3 lbs) new potatoes
  • scant teaspoon coarse sea salt
  • 2 teaspoons cumin seeds
  • 1 teaspoon black peppercorns
  • 2 or 3 shallots, peeled and chopped
  • butter
  • extra-virgin olive oil
  • sherry vinegar


Scrub and boil the potatoes until tender. While they are cooking, grind the salt, cumin and pepper. When cool enough to handle, peel, then dice or slice the potatoes, and in a bowl mix them with the shallots. Add the seasoning and enough oil to dress them. Sprinkle the vinegar with a light hand. A sour-cream dressing works well, if you prefer it to oil and vinegar with potatoes.