New Potato and Herb Salad
Photography Aaron McLean.
Serves: 8-10
INGREDIENTS
1½ kilograms waxy potatoes, scrubbed
¼ cup good white wine vinegar
¼ cup white wine
2 tablespoons wholegrain mustard
¼ cup finely chopped red onion
4 tablespoons olive oil
¼ cup finely chopped cornichons or gherkins
2 tablespoons each chopped basil and flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Cook the potatoes in a saucepan of boiling, well salted water until tender when pierced with a skewer. Drain in a colander, cover with a clean tea towel and leave to steam for 10 minutes.
Whisk the vinegar, wine and mustard in a large bowl. Cut the warm potatoes in half or into quarters if large and add to the vinegar mixture, turning gently to combine. Leave for at least 10 minutes for the potatoes to absorb the flavours.
Soak the red onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a clean tea towel. Drizzle the olive oil over the potatoes then add the onion, cornichons and the herbs. Season well and gently turn to combine. Transfer to a serving bowl. The salad is best served freshly made. If making the salad ahead, cover and refrigerate but bring back to room temperature before serving.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.