My favourite potatoes for this salad are Jersey Benne, but any new potato will do. Leave the skins on.
Serves: 4
INGREDIENTS
10-12 small, new potatoes
1⁄4 cup olive oil
sea salt and freshly ground pepper
Dressing
2 tablespoons black mustard seeds
2 tablespoons extra virgin olive oil
1⁄4 cup roughly chopped flat leaf parsley
1 clove garlic, crushed
juice of 1 lemon
METHOD
Toast the mustard seeds in a dry pan over a medium heat until they are fragrant and start to pop. Do not allow them to burn as they become very bitter.
Bring a large saucepan of water to the boil and cook the potatoes for about 15 minutes, until they are tender but still quite firm.
Preheat a barbecue or ridged grill to a medium/low heat.
When the potatoes are cooked, drain and run under cold water until cool enough to handle. Cut in half and toss in a bowl with the olive oil and the salt and pepper.
Place them cut side down on the grill.
Press them down gently with a fish slice, so they become well marked by the ridges on the grill. Grill until golden brown and crisp.
To prepare the dressing, combine all the ingredients in a large bowl.
To serve: Toss the hot potatoes in the dressing and taste for seasoning. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!