Warm Potato Salad with Crispy Herb Pangrattato Recipe
In the UK, potato salad often means a mayo-heavy affair. Our version, made with Nanna Tate potatoes, is inspired by German-style potato salad instead: warm and lightly dressed, with plenty of tang from capers, pickled onions and gherkins. With crunchy, herby breadcrumbs on top it’s a real winner.
Ingredients
- 1.5kg Nanna Tate potatoes, peeled and cut into 2-3cm chunks
- 500ml of vegetable stock, or chicken stock
- 4 gherkins, diced
- 2 tbsp of capers, drained
- 1 tbsp of caraway seeds
- 1 handful of dill fronds, roughly chopped
- 1 small red onion, thinly sliced
- 100ml of white wine vinegar
- 1 tbsp of caster sugar
- 1 tsp fine salt
- 2 tbsp of olive oil
- 80g of panko breadcrumbs
- 1 handful of fresh parsley, finely chopped
- 1 bunch of fresh chives, finely chopped
- 1 lemon, zested
Method · 1 h
- For the pickled onions, first place the red onion in a heatproof bowl. Warm the vinegar with the sugar and salt until dissolved, then pour over the onions. Set aside to lightly pickle
- Place the potato chunks in a wide pan. Pour in the stock and top up with a little water if needed so the potatoes are just covered. Season lightly and bring to a gentle simmer
- Cook for 12-15 minutes, or until the potatoes are tender but still hold their shape. Drain and set aside to steam-dry
- For the herb pangrattato, heat the olive oil in a small pan, add the panko and toast until golden. Remove from the heat, stir through the parsley, chives, lemon zest and a small pinch of salt. Set aside to cool
- Bring everything together. Add the warm potatoes to a large bowl with the diced gherkins, capers, caraway seeds and plenty of chopped dill. Drain the pickled onions and fold them through
- Transfer the potato salad to a platter and finish with a generous handful of herb pangrattato. Serve warm or at room temperature
