Warm potato salad
Photography by Photography by Vanessa Wu.
INGREDIENTS
600 grams waxy potatoes
2 stalks celery, finely sliced
2 tablespoons chopped cornichons
2 tablespoons capers
METHOD
Scrub the potatoes and cut into chunks if large. The potatoes can be cooked either in a steamer or in a saucepan of boiling salted water until tender. Drain well and cut into bite sized pieces. Place in a large bowl and add the celery, cornichons and the capers.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!