Straight from the vineyards of Australia, this delicious vinaigrette-based potato salad is a winner. Kate McIntyre, owner of Mooroduc Estate winery often makes this dish for the staff lunch, accompanied by a roast chicken and their amazing Estate Pinot Noir.
Kate's Potato Salad
"My potato salad is very simple - I like to use kipfler potatoes (but any waxy potatoes are fine) and boil them in plenty of salted water until cooked through. Then drain and allow to cool just a little - until you can handle them. Peel the skin off and cut into bite-sized chunks. While still warm, dress with a vinaigrette made with approximately 2/3 Extra Virgin Olive Oil (the fresher the better) and 1/3 lemon juice or high quality vinegar (sherry or raspberry vinegar are lovely here, but alternately, a good white wine vinegar is fine), a teaspoon of dijon mustard, salt and pepper to taste. Chop two or three spring onions (I think you call them shallots in the US) and add to salad, then toss. Taste for seasoning. Serve warm or refrigerated. Sorry I don’t have quantities - I do sort of wing it, but if you make the vinaigrette in a regular old jam jar, you can kind of work out the quantities - it needs to be a bit too acidic and salty when you taste it as it soaks into the potatoes and give them all the deliciousness!"
Click here to read more about Moorooduc Estates in the beautiful Mornington Peninsula of Australia.