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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.