This is similar to a potato salad I ate recently while in Cadiz. The floury potatoes they were using had very little flavour compared to the wonderful new season Cornish potatoes. I decided to try the recipes exactly as it was with Cornish New potatoes and it works a treat. It is so simple and a great low cost vegan and gluten-free way to enjoy these potatoes. It's also perfect for a different potato salad at a barbeque.
Cornish new potato salad with confit garlic and spring onion
Serves: 4
Preparation time: 10 minutes
Cooking time: 40 mins
Ingredients
- 450g Cornish new potatoes
- 50g peeled garlic cloves
- 150ml olive oil
- 30ml sherry vinegar
- 6 spring onions
- Sea salt and freshly ground pepper
Method
- Give the potatoes a wash, then simmer them in salted water until they're tender (around 15 minutes). Allow them to cool slightly then cut into bite-sized pieces.
- Meanwhile put the garlic into a pan with the oil and gently cook on a low heat for 30 minutes until the garlic is soft. Mash the cloves slightly with a fork and season with salt and pepper. Add the sherry vinegar and mix well to make a vinaigrette.
- Slice the spring onions and dress the potatoes with the vinaigrette to serve.