Every single BBQ we ever had when I was a child featured this potato salad, and now I seem to make it for every BBQ, picnic or garden party I go to. It turns out that when potatoes, red onions, tomatoes & vinaigrette meet, they have a party. Who knew? (answer, my father!)
1kg floury potatoes (maris piper)
1 red onion
A handful of chopped parsley
A handful of chopped dill
Salt & pepper
4 tbsp olive oil
2 tbsp white wine vinegar
- Peel the potatoes, quarter into big but still bite sized chunks, chuck in a large saucepan, cover with cold water and bring to the boil until just tender (don’t let them fall apart!).
- Peel, halve (through the root), halve again and slice onion into thin slivers.
- Keep the onion on your chopping board and sprinkle over a teaspoon of salt – then crush the onion with the back of a fork. Put the onion in a large bowl, along with the dressing.
- Quarter the tomatoes, remove the seeds, then chop into large pieces, add to the bowl.
- When the potatoes are cooked, drain well, then tip (while still warm) into the onion/dressing, and stir well but gently so that the potatoes don’t break down.
- Season with pepper and leave the salad to cool.
- When ready to serve, stir in the chopped herbs gently, scooping up any settled dressing too.
- Feel happy and summery.