We ate a warm potato salad similar to this one at the wonderful Antigua Abaceria de San Lorenzo in Seville where we sat in the kitchen as the chef/owner cooked a series of simple dishes for us.
Serves: 6
INGREDIENTS
800 grams small waxy potatoes, scrubbed
1 jar marinated artichokes, drained
Dressing
2 teaspoons Dijon mustard
2 cloves garlic, crushed
2 tablespoons white wine vinegar
4 tablespoons olive oil
2 tablespoons chopped chives
2 hard-boiled eggs, roughly chopped
3 spring onions, finely sliced, including most of the green tops
sea salt and freshly ground pepper
METHOD
Cook the potatoes in boiling salted water until tender. Peel off the skins while the potatoes are still warm. Cut in half and place in a bowl with the artichokes.
Whisk the mustard, garlic, vinegar, olive oil and the chives together. Season and pour over the warm potatoes. Toss gently to combine. Add the chopped eggs and spring onions and fold through.
To serve: Spoon into a serving bowl and serve at room temperature.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!