Save to your scrapbook
Potato and pickled tomato salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
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.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.