Potato salad

This is easy, but the dressing is important. I cut down on the use of mayonnaise, so this is made with a vinaigrette dressing.

Ingredients

Steps

§  1 Kg potatoes, peeled and cubed §  2-3 shallots, finely diced Dressing §  7 Tbsp olive oil §  3 Tbsp balsamic vinegar §  1 clove garlic, crushed §  ¼ tsp sugar §  ½ tsp Dijon mustard §  Salt and pepper

1.  Put the cubed potatoes in a large pan, add salt and cover with water. Bring to the boil and then lower to a medium heat. 2.  Cook for 15 minutes and then test. If not cooked, add another 5 minutes. You don’t want the potatoes too soft. 3.  Meanwhile, chop the shallots and put in the container you’re storing the salad in. 4.  Drain the potatoes and leave them to air dry for 3-5 minutes. 5.  Make the dressing and shake well to emulsify. 6.  Add the still hot potatoes to the bowl, then the dressing, and toss. You need the potatoes hot so they absorb the dressing.