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Heston's warm potato salad
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"The difference between a potato salad that fills you up and one that fires up the tastebuds is the little details. Cooking the potatoes with a couple of aromatics will add extra flavour. Browning them on the barbecue introduces that chargrilled note. Then there’s the dressing: coat the warm potatoes in a mixture of caramelised onion gravy, cooked lardons and herbs and you’ve got a dish that’ll more than hold its own against a slab of juicy steak or spicy chilli dog." Heston
600g new potatoes
3 sprigs fresh rosemary
2 cloves garlic
2 tbsp cider vinegar
200g pack Heston from Waitrose Caramelised Onion, Bacon & Mustard Gravy
25g pack fresh chives, finely sliced
½ x 20g pack fresh tarragon, chopped
1 shallot, finely chopped
1. Slice the potatoes in half lengthways. Place in a pan of water with salt, the rosemary, garlic and cider vinegar. Bring to the boil and reduce to a simmer. Cook until soft (about 20 minutes). Remove the pan from the heat and, using a slotted spoon, remove the potatoes from the water.
2. Place the potatoes, cut side down, on the barbecue to char on the cut side. Place in a bowl and set aside.
3. Fry the lardons until golden, drain and reserve the fat. Then pour the gravy in a pan over medium heat, add the cooked lardons, with half of the reserved fat, season with salt and freshly ground pepper. Before serving, add the chopped herbs and shallot and pour in the bowl, over the potatoes.
Typical values per serving:
This recipe was first published in July 2013.