New Potato Salad with Gazpacho Dressing
Gazpacho is the famous Spanish chilled soup, made with tomatoes,
peppers, onions and garlic. Use the same ingredients to make a fresh
dressing for this simple salad of new potatoes. Add the dressing to the
potatoes while they are hot, even if you aren't eating them straight
away, as this will help the flavours to infuse.
2 large, ripe tomatoes, halved, deseeded
50 g preserved roasted red peppers (in a
Small red onion, chopped 1 garlic clove,
3 tablespoons extra virgin Olive oil
2 teaspoons red wine vinegar
A pinch of sugar
A bunch of flat leaf parsley, coarsely
Sea salt and freshly ground black pepper
Bring a large saucepan of lightly salted
water to the boil, add the potatoes and return to the boil. Reduce the
heat and simmer for about 12 minutes or until the potatoes are just
tender when pierced with a knife.
Meanwhile, put all the dressing
ingredients in a large bowl and mix well. Add plenty of salt and
Drain the potatoes thoroughly. Add them to the dressing and toss well.
Serve hot or let cool to room temperature.