|Turns out my own potato salad recipe isn't on my blog, it was only on raspberrydebacle which is now defunct. So I've recovered it from the wayback machine for when, like today, I don't remember it. Even though this is clearly not actually my recipe. 60ml balsamic vinegar? More like *some* balsamic vinegar!|
Potato Salad That Actually Tastes Nice
(A recipe from Raven, whose occasional food posts include some lovely vegan wok omelettes)
500g white baby potatoes, for boiling
1 large carrot
100g spring onions
100ml linseed oil (olive oil sort-of works as well)
60ml balsamic vinegar (supermarket balsamic, not the mad expensive version)
1/2 Teaspoon cayenne pepper
Salt to taste
Chop the baby potatoes in half and boil them until the skins are just beginning to fall off.
While they’re boiling, slice the radishes as finely as you can be bothered, and once you get bored of that (about halfway through, for me; you might have a better knife, or more patience) grate the rest. Peel and grate the carrot. Chop the spring onions.
Once the potatoes are ready, drain them and let them cool for ten minutes.
Whisk the oil and vinegar together with the cayenne pepper. Add the radishes, carrot and spring onions to the potatoes, then add the oil-vinegar mixture, and mix it all around with your hands (the potatoes will probably fall apart if you use utensils), adding a bit more oil and vinegar if the potatoes aren’t all getting coated. Chop the chives finely and add them, and mix around again; sprinkle with as much salt as you like.
Leave to cool, then cover and put in the fridge for at least a few hours (up to a day is better). Mix around with your hands again just prior to serving. [01:03] [1 comment]