Luxury Potato Salad
Summer sunshine at last and we are fasting! Salads are great at iftar time and another lovely recipe from my book, ” Heavenly Bites, The Best of Muslim Cooking”.
900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed
50ml/2 tbsp walnut pieces (optional but healthy )
15ml/1 tbsp tarragon vinegar or apple cider vinegar
30ml/2 tsp black mustard seeds crushed
30ml/2 tbsp olive oil
15ml/1 tbsp walnut oil
45ml/3 tsp mayonnaise
5-10ml/1-2 tsp coarsely ground black pepper
a pinch of flaked sea salt Moroccan if you can get it
10ml/1 tbsp chopped fresh tarragon leaves
1 large shallot, finely chopped
30ml/2 tbsp chopped cornichons or gherkins
1. Roast the walnuts, place in a hot oven (about 200C/400F/Gas 6) or under the grill for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.You could dry fry in small frying pan, just turn the heat on and no oil.
2. Place the vinegar, mustard seeds, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.
3. Cook the potatoes in boiling salted water or steam (I prefer steaming) for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into small pieces about 2cm or 1 inch the most, if quite large.
4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you’re not eating straight away, refrigerate in lidded container and return the salad to room temperature before eating