- 400g potatoes
- 4 large eggs
- 250g cheery tomatoes
- Handful of chives
For the vinaigrette
- 6tbs olive oil
- 4tsps cider vinegar
- 1tsp English mustard
- Pinch of salt
If you’d ask me a week ago whether traditional potato salad, normally made with mayonnaise and chives, could be improved, I’d have scoffed and gone back to eating my industrial sized Costco tub of the stuff (other wholesale retailers are available, of course).
But Hugh’s new potato, tomato and boiled egg salad has put some doubt in my mind. With a vinaigrette instead of mayo, it’s a lighter version of the classic picnic dish.
Cut and boil the potatoes in a pan of salted water for 8-12 minutes. Drain well and leave to cool. Meanwhile bringing a pan of water to the boil and cook the eggs for seven minutes. Run under cold water until cool and then peel.
For the vinaigrette, mix the oil, vinegar, mustard and salt until emulsified. Then it’s just a case of mixing the potatoes and boiled eggs, breaking them down a little, and adding the vinaigrette and finally the tomatoes. Season and add the chives.
Hopefully it won’t be long before I’m making my potato salad with tatties I have grown myself. This week, I took out a six month lease on a small plot at the allotments just behind my house and have set about getting the somewhat overgrown beds back into shape.
It’s something I’ve wanted to do for a few months, having helped my dad with his plot when I was younger, and it seemed a good time to do it to coincide with my vegetarian culinary quest. I’ll let you know how it goes in the coming weeks and whether my growing skills are any better than my cooking ones (which won’t be hard).