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    Potato and pickled tomato salad

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    Potato and pickled tomato salad

    Not your usual potato salad, this is light and fresh – perfect for summer. Season the potatoes while they’re still hot to make sure they absorb the dressing.

    • Preparation time: 10 minutes, plus cooling
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 20 minutes, plus cooling

    Serves: 4


    4 baking potatoes
    75ml red wine vinegar
    1 tsp coriander seeds
    ¾ tsp sugar
    ½ tbsp sea salt flakes
    350g mixed baby tomatoes, halved
    2 salad onions, thinly sliced
    1 green chilli, thinly sliced
    2 garlic cloves, thinly sliced 
    ½ x 28g pack coriander, roughly chopped
    60ml olive oil 


    1. Preheat the oven to 220˚C, gas mark 7 (or light the barbecue). Put the potatoes in the oven for 1 hour-1 hour 10 minutes until crisp and a knife inserted goes in easily. (Alternatively, wrap each in foil and put directly in the embers of the barbecue, turning every 15 minutes, for about 1 hour.)

    2. Meanwhile, prepare the tomato pickle, to give the fl avour time to develop. In a medium pan, heat the vinegar with the coriander seeds, sugar and salt; as soon as it comes to the boil, take it off the heat and add the tomatoes, salad onions, chilli and garlic. Set aside to cool for 10 minutes then add the chopped coriander and olive oil.

    3. Peel the foil off the potatoes, if barbecued, remove any charred skin and cut into large cubes. In a bowl, toss the pickled tomatoes and their juices into the warm potatoes and mix well before serving. 

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    This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue


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