At one point during these summer holidays, I found myself utterly exasperated with cooking the same things again and again. I happened to mentioned this to Jenny and told her that I was in desperate need of recipes that would be quick to cook and suited to the weather in terms of the cooking effort (low) and style (light, non-greasy, not spicy).
At this she was good enough to loan me, among other recipe books, her copy of Delia Smith’s ” Summer Collection”.
That’s where I found the recipe for this salad. When I made it last week Indira liked enough to say “You should definitely make this again !”
I have made some changes to the original; here is my version.
6oo grams of potatoes, cooked in the microwave till they are soft, then peeled and diced (not too small) soon after you take them out
3-4 spring onions, trimmed and chopped small
2 tablespoons of fresh chives, snipped fine with scissors
For the vinaigrette–
1 or 2 tablespoons of fresh, chopped mint
3-4 tablespoons of lemon juice
grated zest of one small lemon
3 tablespoons of olive oil
1 teaspoon (or a little more if you like more of this flavor) of grain mustard
1 clove of garlic, grated
rock salt, to taste
freshly milled black pepper, to taste
Combine all the ingredients for the vinaigrette then pour it on to the potatoes while they are still quite warm (the original recipe therefore requires that baby potatoes be used. Cook these with the skin on and add the dressing as soon as the potatoes are done, after draining the cooking water) and mix well. Add the spring onions and the chives next, and mix the salad again a couple of times.
This is simple and delicious, with lots of subtle flavor.