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In My Kitchen
by Annie Bell
A good one to plump for when you can't make up your mind whether to enjoy your new potatoes boiled or in a salad. It's halfway between the two—potato slices dressed with a warm vinaigrette.
Serves 6

• extra virgin olive oil
• 1/2 head of garlic
• Two - 3in rosemary sprigs
• 3 thyme sprigs
• sea salt
• 1 3/4 lb small new potatoes, scrubbed or skinned as necessary
• 3 shallots, peeled and finely chopped
• 2 tbsp finely chopped chives

• 1/2 tsp Dijon mustard
• black pepper
• 1 tbsp sherry
• 1/2 tbsp sherry vinegar
• 3 tbsp grapeseed oil

Place a quart of water in a medium-sized saucepan with 3 tablespoons of olive oil, garlic, rosemary, thyme, and some sea salt. Bring to a boil, then add the potatoes and bring back to a boil. Simmer over medium-low heat for approximately 15 minutes until just tender when pierced with a knife. Remove from the heat and leave to cool. Drain the potatoes, discarding the garlic and herbs, and slice them. Place in a bowl, cover, and set aside.

Whisk the mustard and some salt and pepper with the sherry and sherry vinegar in a bowl, then whisk in the grapeseed oil and 2 tablespoons of olive oil until the dressing emulsifies. If preparing the dressing in advance, rewhisk it before serving.

Just before serving, place the vinaigrette and the shallots in a large saucepan, and arrange the potatoes on top. Gently warm the potatoes through, using a spatula to carefully turn them once or twice. Remove from the heat and stir in the chives.


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