Thanks to this unexpectedly glorious summer, we have been having BBQ’s several times a week. Potato salad is a BBQ staple, especially if you’re feeding a crowd, but the classic mayo and chive combo can get a bit boring, so I’ve been experimenting with more interesting flavours, and this is my latest favourite.
Here the potatoes are tossed in a feisty sun-dried tomato and caper dressing, and having made it for 25 hungry World Cup supporters, I can guarantee that it’s a winner (unlike…) Feeds 4-6
10 sun dried tomatoes in oil plus 2 tbsp of oil from the jar
1 tbsp unsalted capers
1 tsp dijon mustard
Handful of basil leaves, finely chopped, plus a few extra for garnishing
salt and pepper
750g baby new potatoes, preferably a waxy variety
Place the tomatoes, oil, capers, mustard and basil in a mini food processor and blitz. Loosen with a little more oil if needed – you need it to be the consistency of pesto. Season to taste with salt and pepper.
Cook the potatoes in lightly salted water until cooked but still firm (8-10 minutes)
Drain, then slice in half lengthways, and while they are still steaming hot, toss through the dressing, turning the potatoes so they are evenly coated.
Garmish with basil leaves and serve hot or cold.