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:
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.