Equipment
Ingredients
Salad Base
- 800 g new potatoes, whole or halved if large
- 1 red bell pepper, diced small (0.5cm)
- 15 g fresh chives, finely chopped
Balsamic Vinaigrette
- 60 ml olive oil, extra virgin
- 30 ml balsamic vinegar, good quality
- 5 g dijon mustard
- 3 g salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Wash the potatoes thoroughly. Leave whole if small, or cut into uniform 3-4 cm chunks. Dice the red bell pepper into small 0.5 cm cubes and finely chop the chives.
Place potatoes in a large pot and cover with cold water by at least 2 cm. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer.
Simmer the potatoes until tender when pierced with a fork, approximately 15-20 minutes depending on size. Do not overcook to the point of crumbling.
While potatoes cook, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper in a large mixing bowl until fully emulsified.
Drain the potatoes well. While they are still hot, transfer them immediately to the bowl with the vinaigrette and toss gently to coat. The heat helps the potatoes absorb the dressing.
Allow the potatoes to cool to room temperature (about 20 minutes). Once cooled, fold in the diced red bell peppers and fresh chives. Serve immediately or chill for later.
Chef's Notes
- Dressing the potatoes while they are hot is the secret to a flavorful interior, not just a coated exterior.
- For the best texture, ensure the red peppers are diced very small so they distribute evenly in every bite.
- If you want a more robust meal, this salad pairs exceptionally well with grilled fish or roast chicken.
- Leftovers can be sautéed in a pan the next day for a delicious crispy potato hash.
Storage
Refrigerator: 3 days — Flavors meld over time, but peppers may lose some crispness.
