Clean the potatoes and boil or steam until just tender. While they are cooking, put all the other ingredients except the coriander leaves into a pan and simmer for 15 minutes.
Cut the potatoes into pieces if they are not very small and put them into a bowl. Pour over the dressing while both are still hot. Leave to cool and serve, sprinkling with the coriander leaves.
‘The poor live on potatoes and milk, it is their regular diet, very little oat bread being used, and no flesh meat at all except on Easter Sunday and Christmas Day. Their potatoes last them through the year; all winter long, only potatoes and salt.’
The agriculturalist Arthur Young, writing in the 1770s.
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