community recipe added Jul 1, 2011 4:48:56 PM byMarieAlice
Earlier on in this year we found that a bag of our potatoes had sprouted in the potato bin we keep them in. If there is one thing I am guilty of, it's frequently buying more potatoes than we can conceivably use. The potato is my favourite vegetable and I just always love to have lots of them around. Read More...
|2 tbsp||tiny capers||rinsed and drained well|
|2||shallots||peeled and chopped|
|4 ounces||gammon||cooked, chopped|
|1 1/2 pounds||new potatoes||peeled|
|3 TBS||flat leaf parsley||fresh, chopped|
For the Dressing
|1 tbsp||red wine vinegar|
|1 tsp||dijon mustard||grainy|
|4 tbsp||olive oil|
|to taste||sea salt|
|to taste||black pepper|
1. Place the potatoes in a pot of salted water and bring to the boil. Cook until just fork tender and then drain and place into a bowl. Cut any large ones into smaller pieces. Add the gammon, shallots, capers, gherkins and parsley. Gently toss together.
2. Whisk the vinegar and mustard together in a small bowl. Slowly whisk in the olive oil. Season to taste with some salt and pepper. Pour over the potatoes and toss to blend together all the flavours. Allow to set for 10 to 15 minutes before serving, in order to allow the potatoes to absorb the dressing. Serve warm.