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.
More summer recipes at www.annabelkarmel.com, or see Annabel's Essential Guide to Feeding your Baby and Toddler