Insalata ebraica di patate

Ingredienti

• 400 g (14 oz) new potatoes
• 1 1/2 tbsp light oil
• 1/2 tbsp white wine vinegar
• 1/2 tsp runny honey
• 1/2 tsp sea salt
• pinch English mustard powder
• freshly ground black pepper
• 1 large spring onion
• 1 tbsp finely snipped chives
• 1 tbsp finely chopped curly parsley
• 2 heaped tbsp light mayonnaise
• 1/2 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 small red onion

Preparazione

1. 1

   Cook the potatoes in a pan of salted water until just tender. Remove from the heat, drain, and return to the pan, allowing them to steam under a tea towel. Once they’re just cool enough to touch, halve them (or quarter them if they’re a bit large) and peel away the skins.

2. 2

   To make the vinaigrette, whisk together the oil, vinegar, honey, sea salt, English mustard powder, 5 grids of the pepper grinder, the spring onion, very finely sliced, and half the herbs.

3. 3

   Carefully stir the dressing into the potatoes, making sure not to break them up with your spoon. Set aside to allow the potatoes to absorb the dressing for at least 1 hour, at room temperature.

4. 4

   Meanwhile, make the mayonnaise dressing by combining the mayonnaise, lemon juice, Dijon mustard, the red onion, finely chopped, the remaining herbs and 1/2 tbsp of water from a just boiled kettle. Dollop this on top of the potatoes ready to be mixed in once you’re ready to serve.