I think it was my friend Jules who taught me to make potato salad without mayonnaise. This is very, very good; it really does rely on the extra-virgin olive oil for flavour, though.
Serves somewhere between 5 and 10
1. Scrub the potatoes, or peel them if you don't like skins (Desiree work well because the skins don't come off when you boil them). Cut into 2cm (1 inch) cubes and cook in boiling water until almost starting to fall apart.
2. While the potatoes are cooking, slice the spring onions very finely, including the green part.
3. Drain the potatoes and tip into a bowl. While they're still hot, pour in the olive oil and mix well. They should start to disintegrate a bit - this is the secret of this salad!
4. Add the spring onions, vinegar, salt and black pepper. Taste as you go along, and add the amounts you think you like. Leave to cool ; chill if you wish, and serve.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 4 May 1998
- comments and questions to
Kake L Pugh (kake@earth.li).