For 6 servings you need
Approximately 800g potatoes
1 small red onion, one third thinly sliced, two thirds finely chopped
1 clove garlic crushed
4 to 6 radishes, thinly sliced
Optional additions:
10 black olives pitted and halved
20ml drained capers
125ml crisp bacon bits, or fried sliced chorizo or diced salami
You can amp this salad up to main course status by adding plenty of diced ham or gammon, or slices of grilled steak!
For the dressing you need
Chopped onion from above
5ml Dijon mustard
3ml ground black pepper
10ml sugar or honey
75ml red wine vinegar
150ml good quality olive oil
Red or purple edible flowers to add extra interest
Purple Perennial Basil Flowers are amazing in food or picked for the vase.
To prepare
Wash the potatoes well to remove dust etc. Boil the potatoes in their skins until they are tender.
In the meantime prepare the dressing.
Combine the liquids and spices, mix well to dissolve the sugar and combine the flavours.
Add the finely chopped onion and allow the dressing to stand until the potatoes are cooked.
Once the potatoes are cooked cut them into chunks. I do not peel them, but if you wish you can do so.
Pour the dressing over the warm potatoes.
Allow it to cool to room temperature.
Before serving add finely sliced onion, radishes and any of the ‘optional’ ingredients.
Finish off with edible flowers if you have them.
