This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
The Yates Garden Fresh Cookbook is perfect for gardeners who like to cook and is available from leading book stores.
Wash the potatoes but don’t peel them – slipping the skins off cooked, warm potatoes ensures they are smooth and waxy, ready to soak up the vinegar and oil.
- 500 g new potatoes, washed thoroughly
- 1 Tbsp white wine (sauvignon blanc is good)
- 2 Tbsp lemon juice
- 6 Tbsp extra virgin olive oil
- 1 Tbsp red onion, finely diced
- Salt and freshly ground black pepper to taste
- Bring a large saucepan of salted water to the boil,
add the potatoes and bring back to the boil. Simmer
for 10-12 minutes or until tender.
- Drain and allow to cool to the touch. Slip the skins off the
potatoes. Put the potatoes in a shallow dish, and cover
with the white wine, lemon juice and olive oil.
- Leave to cool completely, roll ing the potatoes from time
to time to ensure they soak up plenty of dressing.
- To serve, decant to a salad bowl, pile the diced red onion
on top, add sa lt and pepper to taste and serve.
- Good with grilled fish, and a great accompaniment to
If there is any leftover salad next day, remove the potatoes from the oil and drain. Heat 1 Tbsp light cooking oil and 1 Tbsp unsalted butter in a large frying pan, add the drained potatoes and saute until browned and crispy. Fantastic with a steak and green salad.
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