A twist on a classic potato salad... July 23 2014, 0 Comments
Cumberland Salami potato and caper salad with a mustard vinaigrette.
500g salad potatoes
1 Cumberland Salami
1 large bunch of chives, finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp capers
1 tsp maldon sea salt
For the vinaigrette:
2 tsp Dijon mustard
1 tbsp white wine vinegar
4 tbsp extra virgin olive oil
Salt and pepper to taste
Cook the potatoes in their skins in salted water for 10-12 minutes until tender, drain and rinse under cold water, leave to drain. Cut the salami into 1cm rounds, set aside. Slice the drained potatoes into similar sized pieces, place in a large bowl with the salami and the chives, parsley, dill and capers.
For the vinaigrette, whisk together all the ingredients, seasoning to taste with the salt and pepper. Gently mix with the potato and salami. Sprinkle with the maldon salt and serve.