| 25 |
| Serves: people |
These deliciously tangy nuggets of potato are great served with grilled or barbecued fish and meat.
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INGREDIENTS
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INSTRUCTIONS
- Scrub the potatoes and rinse under cold water. Trim and finely slice the spring onions.
- Place the potatoes in a pan with salted water and bring to the boil. Turn the heat down and simmer for 15 minutes or until you can easily pierce the potatoes with a fork.
- Drain and leave to cool a little.
- Meanwhile, prepare the dressing by combining the oil, vinegar, a little sea salt and a generous grinding of black pepper. Add the spring onions to the dressing.
- When the potatoes are cool enough to handle, slice them and arrange in a salad bowl. Drizzle with the vinaigrette and serve immediately.
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