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.
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Preheat the oven to 220ºC, 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.)
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,382kJ/ 330kcals |
|---|---|
Fat | 16g |
Saturated Fat | 2.4g |
Carbohydrates | 38g |
Sugars | 6.2g |
Fibre | 5.7g |
Protein | 5.1g |
Salt | 2.5g |
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