Homes & Gardens



If you can find waxy salad potatoes such as Pink Fir Apple or Anya, they will impart beautiful, nutty flavour to this warm salad, but a more common variety such as Charlotte will also work splendidly. Dressing the spuds with a vinegary dressing while still warm is an excellent trick to ramp up the flavours. You will need a griddle pan or white-hot barbecue to char the sweetcorn. Failing that, use a medium grill.


25 minutes to prepare, 25 minutes to cook 1 small red onion, halved and finely sliced 3 tbsp red wine vinegar

1 tsp unrefined sugar

3 tbsp plain yogurt or buttermilk

4½ tbsp extra virgin olive oil

2 small bunches dill with stalks, finely chopped 750g Pink Fir Apple or Anya potatoes

3 large sweetcorn cobs, any leaves removed 200g feta cheese, drained and crumbled

■■ Start the pickling a few hours, or even days, before the salad is needed. Combine the sliced red onion with 2 tbsp red wine vinegar, the sugar, a pinch of salt and 1 tbsp water in a small bowl. Set aside for at least 2 hours, or up to 4, stirring occasional­ly. The onions can then be used or chilled for up to 5 days. Transfer 1½ tbsp pickling liquid to a second bowl and whisk in the remaining 1 tbsp vinegar, the yogurt or buttermilk, 4 tbsp olive oil and most of the dill, seasoning to taste to make a tart dressing. If it’s too tart for you, add a pinch of sugar to soften.

■■ Put the potatoes in a large saucepan, cover with cool water and add 2 large pinches of salt. Bring to the boil, partially cover and simmer for about 18 minutes, until the potatoes are tender. Drain in a colander and when just cool enough, slice thickly and toss with the dressing in a serving dish.

■■ Meanwhile, lightly brush the sweetcorn with the remaining ½ tbsp oil and season well. To cook, either place a griddle pan over a high heat until smoking or, even better, have a barbecue lit with white-hot coals. Griddle or barbecue the cobs for 6-8 minutes, turning with tongs until lightly charred on all sides. Use a sharp knife to shuck the corn in strips.

■■ Add the corn to the potatoes with the feta and toss lightly. Scatter with the onions and the remaining dill to finish.

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