Heritage tomatoes and purple potato salad
Serving size: 4
Preparation time: 10 minutes
Ingredients:
Featured in:
June 2011
Preparation time: 10 minutes
Ingredients:
4 of each varieties of tomatoes
8 purple potatoes (or Jersey Royals) boiled with skin on
Mixed baby leaf salad
1 tablespoon of chopped mixture of dill
basil and tarragon
50g of granary mustard
2 tablespoons of fresh lemon juice
100ml of extra virgin olive oil
1 egg yolk
Maldon salt
Ground pepper to taste
Featured in:
June 2011
METHOD
Slice the tomatoes, sprinkle the chopped herbs with Maldon salt and let rest for 1 hour. Meanwhile prepare the dressing; in a blender mix the lemon juice, mustard,
egg yolk and blend, gently pour in the olive oil and season with
salt.
Arrange the tomatoes and baby salad leafs on the plates. Slice the cooked potatoes and toss with half of the dressing and add to the salad. Drizzle the rest of the dressing and serve.
Archives
Never miss a copy!
Big savings when you take out a subscription.
Matt D Wright is currently at work on a visually stunning artistic recreation of shopfronts in the heart of uphill Lincoln. Find out more about how the ‘Bailgate Papestry’ began and how Matt is helping others wishing to get creative, in our February issue. Available in shops now, or download your digital edition at www.lincolnshirelife.co.uk/product/lincolnshire-life-february-2026-digital-copy/.![]()
![]()
Discover more at www.facebook.com/matandhiscat/