POTATO SALAD RECIPE

 

I wrote that I would publish a wonderful pasta dish from Ravenna during the Autumn. I won’t have the right pasta until after Easter, so I will add it to these recipes later in the month. This is an antipasto dish in Italy. You should not be serving large helpings. The trick is to bathe the hot potato slices in the dressing so they soak up the flavours. 

 

Serves 4

 

Dressing

• 2 teaspoons aged Italian vinegar
• 2 tablespoons green, fruity extra virgin olive oil
• Sea salt

 

Salad

• 3 medium waxy potatoes,
• peeled150 g green beans, topped
• 6 small red tomatoes or yellow teardrops
• ¼ small red onion
• 1 small piece fennel
• 1/3 small carrot, peeled
• 1 tablespoon baby salted capers
• 100 g wild rocket leaves, stemmed 

 

Method

Whisk the vinegar, oil and salt together in a mixing bowl. Put the potatoes into a small pan, cover with cold water and some salt and bring to the boil. Simmer gently until just tender. Drain and cut into 1 cm slices across the potatoes.

 

Immediately add the slices to the dressing, turning them over in it so they are all anointed with it. Do not let the potatoes break. Boil the beans in boiling salted water until al dente, about 4 minutes. Quarter the red tomatoes or halve the yellow teardrops lengthwise. Very very finely slice the onion and fennel.

 

Slice the raw carrot into rondels. Rinse the capers and dry on paper towels. 

 

Just before serving add all the ingredients to the potatoes and very gently turn them over in the dressing.

 

Serve within 10 minutes. 

 

© Copyright Elise Pascoe 2008