Forget gloppy mayonnaise – this German-style potato salad is tangy with shallot and white wine vinegar.
Ingredients
6 new potatoes, preferably Charlotte, Ratte and truffle
salt
30ml/1¼fl oz olive oil, plus extra for drizzling
1 banana shallot, very finely chopped
25ml/1fl oz chardonnay vinegar
2 thyme sprigs, leaves only
1 portion summer leaves (eg, rocket, sorrel, dandelion leaf, red chard leaf)
Method
Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes.
Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves.
To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes.
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Irrfan Khan, the Indian-born actor who achieved considerable success in both Bollywood and the west, has died aged 53. He had been admitted to the intensive care unit of Mumbai’s Kokilaben hospital on Tuesday with a colon infection. In March 2018, he revealed he had been diagnosed with a neuroendocrine tumour, but after extensive treatment he recovered well enough to shoot Angrezi Medium, the film which would turn out to be his last, and whose release this March was cut short because of the coronavirus pandemic. Read more
Source: BBC FOODS
