Warm Potato Salad With Shallot Dressing Recipe

Ingredients

6 new potatoes, preferably Charlotte, Ratte and truffle

salt

30ml/1¼fl oz olive oil, plus extra for drizzling

1 banana shallot, very finely chopped

25ml/1fl oz chardonnay vinegar

2 thyme sprigs, leaves only

1 portion summer leaves (eg, rocket, sorrel, dandelion leaf, red chard leaf)

Preparation

1. Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes.

2. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves.

3. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes.