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New potato salad with lemon butter dressing
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By Ed Smith
Nutty La Ratte potatoes come with a kick of freshness courtesy of a lemon dressing with lightly pickled shallots and capers. Prepare the dressing well in advance or while the potatoes cook – whichever suits.
Serves: 4 - 6
800g La Ratte potatoes (or mini baby potatoes)
1½ tsp sea salt fl akes
1 small echalion shallot, very thinly sliced
½ tsp caster sugar
1 unwaxed lemon
1 tsp white wine vinegar
1 tsp clear honey
1 tbsp nonpareille capers
20g salted butter, cubed
1. Put the potatoes in a large pan and cover with cold water. Add 1 tsp sea salt fl akes, bring to the boil, then cook at an energetic simmer for around 15 minutes, until cooked through and tender.
2. Meanwhile, in a mixing bowl, combine the shallot, sugar and remaining ½ tsp salt; let stand for 5 minutes. Use your sharpest knife to cut ½ the lemon into wafer-thin slices. Remove any pips, chop the slices into a pulp then add to the shallots, along with the vinegar. Let stand for another 5 minutes before stirring in the honey and capers, plus the juice from the remaining ½ lemon.
3. Once cooked, drain the potatoes then transfer to the mixing bowl. Add the butter, let it melt for 30 seconds, then tumble the potatoes so they become slick with both dressing and butter.
Typical values per serving:
Per serving (for 4)
This recipe was first published in April 2021.