New Potato Salad 'Tartare'

I got the River Cottage Veg cookbook for Christmas and it looks like it has loads of lovely vegetarian recipes in it. This is the first recipe I have made from the book and it was delicious. I was looking for something to go with some garlic sausage I had bought and this was perfect. The vinaigrette dressing for the potatoes perfectly complimented the garlicyness of the sausage and I served it with a green salad.



New Potato Salad 'Tartare' (from River Cottage Veg - Hugh Fearnley-Wittingstall)
(Serves 4)

1kg small new potatoes
2 tbsp capers
1 tbsp shopped gherkins
handful chives, finely chopped
handful flat-leaf parsley, finely chopped
handful dill, finely chopped
3 soft, hard boiled large eggs
salt and pepper

For the vinaigrette
1 tbsp cider vinegar
1 1/2 tsp Dijon mustard
3 tbsp rapeseed or olive oil

Make sure the potatoes are all roughly similar in size (cut up larger ones if necessary). Put the potatoes in a pan, cover with water, add salt and bring to the boil. Lower the heat and simmer for 8-12 mins.

Meanwhile, for the vinaigrette, put the cider vinegar, mustard, oil and a little salt and pepper in a jar and shake to emulsify.

Drain the potatoes and place in a large bowl. While they are still warm, pour on the vinaigrette and toss to mix. Leave until cold.

Add the capers, gherkins, herbs and some salt and pepper and toss again. Quarter the boiled eggs lengthways, gently mix into the salad and serve.