Potato & pickled tomato salad

Name: Potato & pickled tomato salad
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 4 baking potatoes; 75 ml red wine vinegar; 1 tsp coriander seeds; ¾ tsp sugar; ½ tbsp sea salt flakes; 350 g mixed baby tomatoes, halved; 2 salad onions, thinly sliced; 1 green chilli, thinly sliced; 2 garlic cloves, thinly sliced; ½ 28g pack coriander, roughly chopped; 60 ml olive oil

Not your usual potato salad, this is light and fresh perfect for summer. Season the potatoes while they're still hot to make sure they absorb the dressing.

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Serves4
CourseSide
Prepare10 mins
Cook1 hr 10 mins
Total time1 hr 20 mins
Pluscooling

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4 baking potatoes
75ml red wine vinegar
1 tsp coriander seeds
¾ tsp sugar
½ tbsp sea salt flakes
350g mixed baby tomatoes, halved
2 salad onions, thinly sliced
1 green chilli, thinly sliced
2 garlic cloves, thinly sliced
½ 28g pack coriander, roughly chopped
60ml olive oil

Preheat the oven to 220ºC, gas mark 7 (or light the barbecue). Put the potatoes in the oven for 1 hour-1 hour 10 minutes until crisp and a knife inserted goes in easily. (Alternatively, wrap each in foil and put directly in the embers of the barbecue, turning every 15 minutes, for about 1 hour.)
Meanwhile, prepare the tomato pickle, to give the fl avour time to develop. In a medium pan, heat the vinegar with the coriander seeds, sugar and salt; as soon as it comes to the boil, take it off the heat and add the tomatoes, salad onions, chilli and garlic. Set aside to cool for 10 minutes then add the chopped coriander and olive oil.
Peel the foil off the potatoes, if barbecued, remove any charred skin and cut into large cubes. In a bowl, toss the pickled tomatoes and their juices into the warm potatoes and mix well before serving.

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