Potoatoes come in all shapes and sizes - and they're now being sold not only by variety, but for their end use. This is one of the most useful ideas since sliced bread.
Dressing
| ¼ cup | Extra virgin olive oil |
| ¼ cup | Rice vinegar |
| ½ tsp | Sugar |
| 1 tsp | Chilli paste |
| 1 clove | Crushed garlic |
Salad
| 8 | Baby potatoes, boiled, quartered (Main) |
| ½ cup | Fennel bulbs, or crisp celery |
| 1 | Red capsicum, small, diced |
| 1 head | Cabbage, Shanghai, thinly sliced |
| 1 | Shallot, diced |
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Directions
- Whisk the ingredients for the dressing, until emulsified.
- Boil or steam potatoes, until cooked, adding fennel or celery during the last minute of cooking.
- Drain, place in bowl.
- Whisk the dressing again and combine carefully with the potatoes.
- Add the remaining salad vegetables, stir and serve.
