A Very Good Potato Salad
Recipe by Cristina Megias
A Very Good Potato Salad
Recipe by Cristina Megias
Serves 4
Ingredients
For the potatoes:
500g large or new potatoes
1 red onion, chopped
1 tablespoon of Summer Pickles, chopped (make sure some of the pickling liquid makes it into the mix)
4 oil-packed whole anchovies, chopped
chopped parsley or chives
For the dressing:
2 tablespoons Mushroom Garum (or stock concentrate)
2 tablespoons olive oil
2 spoonfuls Forager’s Vinaigrette
Method
Cook the potatoes:
- If using large potatoes, peel the potatoes.
- Boil until soft and tender; a fork should easily pierce through the potato when you check.
- Remove the potatoes from the water and allow to cool at room temperature.
Prepare the dressing:
- Add the onion, Summer Pickles, anchovies, and herbs to a bowl, followed by the Mushroom Garum, olive oil, and Forager’s Vinaigrette. Whisk until well incorporated.
Finish the dish:
- Slice or chop potatoes to your desired style, add to the bowl, and mix.
- Potato salads always taste better after sitting a bit in the fridge before serving.