The potato salad that survives a hot afternoon on a trestle table. No mayonnaise sweating in the sun, just waxy potatoes dressed hot in French Vinaigrette so the sharpness goes all the way through. Bring it to a barbecue and watch the bowl empty before the meat lands.
30 mins. Serves 6.
Ingredients
- 1kg Waxy potatoes, kipfler or chat
- 100ml Plateit French Vinaigrette
- 50ml Dry white wine or stock
- 4 Spring onions, sliced
- 60g Cornichons, chopped
- Dill, chopped, small bunch
- Salt and pepper, to taste
Method
- Potatoes whole and unpeeled into salted cold water. Bring up and simmer 18 to 20 mins until a skewer slides in.
- Drain. As soon as you can hold them, slice into 1cm rounds. Skins on.
- Spoon the wine over the hot slices and let it soak in for a minute.
- Pour over 100ml of Plateit French Vinaigrette while the potatoes are still warm. Fold with a spatula, not a spoon, or you will make mash.
- Fold through spring onion, cornichons and dill. Season. Serve at room temperature, never fridge cold.
Make ahead: Dress it up to four hours out. Add the herbs at the last minute so they stay green.