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Warm Potato Salad

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 Serves: 4-6
175ml / 6fl oz olive oil
450g / 1 Ib waxy potatoes, thinly sliced
salt and pepper
50ml / 2 fl oz white wine vinegar
2 garlic cloves, finely chopped

Heat 50ml / 2 fl oz of the olive oil in a large, heavy-based frying pan. Add the potato slices and season to taste with salt, then cook over low heat, shaking the frying pan occasionally, for 10 minutes. Turn the potatoes over and cook for an additional 5 minutes or until tender but not browned.

Meanwhile, pour the vinegar into a small saucepan. Add the garlic and season to taste with pepper. Bring to the boil, then stir in the remaining olive oil.

Transfer the potatoes to a bowl and pour over the dressing. Toss gently and set aside for 15 minutes. Using a slotted spoon, transfer the potatoes to individual serving dishes and serve warm.

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