Potato salad tastes bland when the dressing goes onto cold potato. The pores of a warm potato are open and it draws the dressing in, while a cooled one simply carries it on the surface. You cannot see the difference, but you can certainly taste it.
Ingredients
For the salad
For the sauce
Method
-
Boil the potatoes
Boil the potatoes in their skins for 25 minutes, until a fork goes in easily.
-
Peel and cut
Peel them while hot and cut into large cubes. Use gloves or a fork.
-
Whisk the dressing
Whisk the olive oil, lemon juice, vinegar, mustard, salt, sumac and black pepper.
-
Dress while warm
Pour the dressing over the WARM potatoes and toss lightly.
-
Rest
Leave for 20 minutes so the dressing is absorbed.
-
Add the vegetables
Add the onion, spring onion, pepper and parsley and toss.
Tips
- Dress the potatoes warm; cold potato does not take up the dressing.
- Boil them in their skins, as peeled potatoes take up water and fall apart.
- Be gentle when tossing, as boiled potato turns to mash easily.
Nutrition
195
kcal
4 g
Protein
11 g
Fat
22 g
Carbs
3 g
Sugar
3 g
Fibre
Values are per serving and approximate.