Potato salad with olive oil and sherry vinegar
Potato salads are one of my favourite foods. I mostly make them in the summer but sometimes if I find nice potatoes I make them regardless of the season.
For this recipe I found smallish red skin potatoes that worked perfectly in this salad. I steamed them over boiling water, then sliced them into rounds and drizzled the oil over while they were still warm. I then drizzled a couple of tablespoons of the vinegar over and tossed gently, so as to not break them too much.
Usually it’s nice to slice a few rings of red onion oven, and of course you can add whatever else appeals to you such as olives, herbs, chopped hardboiled eggs etc. Sometimes though simplest is best. you be the judge.
12 medium size red skin potatoes
3-4 tablespoons olive oil
2-3 tablespoons sherry vinegar
Salt and pepper
A handful of flat leaf parsley, chopped
Steam the potatoes over boiling water until done.
Let cool slightly, then slice in to 1/4″ rounds.
Place potato slices in a bowl and drizzle with the olive oil while still warm.
Drizzle with the vinegar and toss gently.
Sprinkle salt and pepper to taste.
Chop the hard boiled eggs and add to the salad together with the chopped parsley.
Serve at room temperature.