Best. Potato. Salad. Evs. It turns out that when potatoes, tomatoes, red onion, herbs, and vinaigrette get together they have a party, and this is the only variety of potato salad that I thought existed until I tried the mayonnaise version when I was in my teens. Funnily enough I still don’t eat said mayo version, I’d much rather have this because it’s like eating summer in a bowl. The ingredients listed serves 4, but the photo below was double the quantity, for 8.
1kg floury potatoes (eg maris piper)
1 red onion
4 averagely sized tomatoes
A handful of chopped parsley
A handful of chopped dill
Salt & pepper
4 tbsp / 60ml olive oil
4 tbsp / 60ml white wine vinegar
- Peel the potatoes, cut them into big bite sized chunks, chuck them in a large saucepan, cover with cold water and a pinch of salt and bring to the boil until just tender.
- While that’s happening, make the rest of the salad.
- Quarter the onion and slice into thin slivers. While its still on your chopping board, sprinkle over a teaspoon or two of salt then crush with the back of a wooden spatular, fork or similar. Put the onion in your serving bowl, along with the dressing and a good grating of black pepper.
- Quarter the tomatoes, remove the seeds, then chop into large pieces and add to the bowl.
- Remove tough stalks from the herbs, chop roughly, reserve a little to garnish, and fling the rest in the bowl too.
- When the potatoes are cooked, drain well, then tip (while still hot) into the bowl, and stir well but gently so that the potatoes don’t break down but everything is combined and covered in the vinaigrette.
- Leave to cool, then before serving give it a gentle stir to scoop up any dressing that has settled at the bottom, test a bit to see if you’d like to add any more seasoning or dressing (just slurp on more oil and vinegar), then garnish with the retained herbs.
- Feel happy and summery.