I love tiny baby new potatoes - a lot of the goodness is in the skin. The balsamic vinegar (and it's worth spending a little extra on a good one to get the sweetness), shallot and basil makes a delicious dressing.
Serves: 4
INGREDIENTS
500g baby new potatoes
4 tbsp olive oil
1 red onion, finely sliced
1 clove garlic, crushed
1 tsp caster sugar
1 shallot, finely chopped
1½ tbsp balsamic vinegar
2 tbsp chopped fresh basil
1 cooked chicken breast, sliced
Salt and black pepper
METHOD
● Cook potatoes in boiling salted water for 15 minutes until tender, then drain.
● Heat a tablespoon of oil in a saucepan. Add the red onion and garlic and fry until soft. Add the sugar and stir until lightly browned. Tip into a bowl. Add the shallot, vinegar, basil and remaining oil.
● Slice the potatoes into thick slices. Add to the salad with the chicken and season well.
