Warm Potato Salad
Ingredients for Warm Potato Salad
Currently displaying quantities in US Imperial Measurements
How to Cook Warm Potato Salad
- Peel the potatoes, cut them into small bite-size pieces of roughly equal size (a medium-large potato is usually cut into about 10-12 'cubes'). Rinse in cold water to remove any excess starch, then place them in a pan with enough lightly-salted water to completely cover them. Bring the water to the boil and cook for just 10-12 minutes. when you think the potatoes are near being cooked, pierce one or two pieces gently with a fork. If the fork goes in easily, they are cooked. Do not be tempted to overcook them as you want them to remain whole. Remove from the heat, drain off the water and allow the potatoes to cool for 5-10 minutes so they remain warm but not hot.
- Meanwhile, make a Vinegar Dressing. Peel and finely chop the shallot (if you prefer, you can use thinly sliced spring onion [a.k.a. scallions or salad onions]) and stir in to the Vinegar Dressing. When the potatoes are luke warm, add the dressing mixture and stir gently with a wooden spoon. Sprinkle with chopped parsley and eat while still warm.
GRAHAM'S HOT TIP:
Don't add the dressing to the potatoes while they are still hot from the pan. This recipe works best if the potatoes have been allowed to cool a little.
Reviews of Warm Potato Salad
October 04 2013
Love it! You can eat this with almost anything (just had kippers and warm potato salad). Almost any piece of meat - pork chop, slice of veal or whatever - can make a complete meal with this very simple recipe. GREAT idea. Thanks a lot - it's a real keeper.
Calista (3 reviews)
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