Potato Salad


The most important thing about a potato salad is that regardless of how the potatoes are ultimately going to be dressed, either with a garlicky mustard vinaigrette with plenty of chopped dill, a yogurt dressing or homemade mayonnaise flavoured with dill, they should first be tossed in a bowl while still hot with extra virgin olive oil, a little vinegar and seasoning, then left to absorb the flavours.

  1. Scrub well or rub the skins off 500-750 g(1-½ lb) new potatoes, and either leave whole or cut up, depending on size. Steam or boil until just soft.

  2. Put the hot potatoes in a bowl, toss with a vinaigrette and leave until cold. Transfer to a serving bowl and then coat with your chosen dressing.