New Potato Salad with Coriander
This Summery salad combines the taste of new potatoes with coriander, olive oil and chives.
2 lb (1 kg) new potatoes
4 tablespoons coriander
6 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper
1 garlic clove peeled and crushed
Grated zest of one lemon
¼ teaspoon chilli sauce
1 oz (25 g) pine nuts
Handful of chives, chopped
Coriander sprigs to garnish
1.Cook the potatoes (see recipe below).
2.Finely chop the coriander and add to a small bowl with 4 tablespoons of the olive oil, the red wine vinegar, and plenty of salt and pepper. Mix well and set aside.
3.Heat the remaining 2 tablespoons of oil in a large frying pan and add the crushed garlic, lemon zest, and hot sauce, and gently fry for about 3 minutes.
4.Add the cooked potatoes to the frying pan and mix in the coriander, vinegar and oil mixture. Turn off the heat and transfer to a large bowl.
5.Toast the pine nuts in a small frying pan and add to the potatoes, together with the chopped chives and a few coriander sprigs for garnish.
Cooking New Potatoes
½ teaspoon salt
1.Wash and peel the potatoes. Cut the smaller potatoes in half and the larger ones into quarters (if the pieces are more or less the same size, they will take the same time to cook). Cut out any brown or discoloured parts.
2.Fill a large pan two thirds full with water, cover it with a lid and put it over a high heat to boil.
3.When the surface of the water is bubbling it has reached boiling point and it is time to add the potatoes. Tip them carefully into the pan, trying not to let the water splash up, then add the salt and the mint. Do not replace the lid.
4.Cook the potatoes until they are tender, but not mushy – this should take 10 – 12 minutes. When they are cooked drain them in a colander over the sink, place them in a bowl and serve.
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