mixed potato and heir­loom to­mato salad

Sunday Tasmanian - Tassie Living - - TASTE -

500g pur­ple pota­toes, peeled 500g large waxy pota­toes, peeled 300g mixed heir­loom to­ma­toes, sliced 100g Lig­urian olives 400g bur­rata or moz­zarella, torn baby ( mirco) basil leaves, to serve sea salt and cracked black pep­per

red wine vine­gar and es­chalot dress­ing

2 ta­ble­spoons red wine vine­gar 1 tea­spoon caster sugar 1 es­chalot, finely chopped 2 ta­ble­spoons olive oil Place the pur­ple potato in a medium saucepan of salted cold water over high heat. Bring to the boil and cook for 18- 20 min­utes or un­til ten­der. Drain and set aside to cool. Place the waxy pota­toes in a medium saucepan of salted cold water. Boil for 18- 20 min­utes or un­til ten­der. Drain and cool. While the pota­toes are cook­ing, make the red wine vine­gar and es­chalot dress­ing. Whisk the vine­gar, salt, pep­per, sugar, es­chalot and oil. Set aside. Thickly slice the pota­toes and place in a dish. Top with the to­ma­toes, olives and bur­rata. Driz­zle with the dress­ing and sprin­kle with the basil, salt and pep­per to serve. Serves 4.

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