New Potato and Herb Salad
Photography Aaron McLean.
Serves: 8-10
INGREDIENTS
1½ kilograms waxy potatoes, scrubbed
¼ cup good white wine vinegar
¼ cup white wine
2 tablespoons wholegrain mustard
¼ cup finely chopped red onion
4 tablespoons olive oil
¼ cup finely chopped cornichons or gherkins
2 tablespoons each chopped basil and flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Cook the potatoes in a saucepan of boiling, well salted water until tender when pierced with a skewer. Drain in a colander, cover with a clean tea towel and leave to steam for 10 minutes.
Whisk the vinegar, wine and mustard in a large bowl. Cut the warm potatoes in half or into quarters if large and add to the vinegar mixture, turning gently to combine. Leave for at least 10 minutes for the potatoes to absorb the flavours.
Soak the red onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a clean tea towel. Drizzle the olive oil over the potatoes then add the onion, cornichons and the herbs. Season well and gently turn to combine. Transfer to a serving bowl. The salad is best served freshly made. If making the salad ahead, cover and refrigerate but bring back to room temperature before serving.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.