Side

Potato 'salad', vinegar, bottarga

Name: Potato 'salad', vinegar, bottarga
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 800g Nicola potatoes (substitute Dutch cream), peeled, halved; 2/3 cup (160ml) extra virgin olive oil; 1 garlic clove, thinly sliced; 1L (4 cups) chicken stock; 1 tbs sherry vinegar; Finely grated bottarga (cured fish roe – from fishmongers and delis, optional), to serve

Rate now

20m

30m

Jump to recipe

by delicious. team

delicious. team

Nov 01, 2017

“More of a chunky mashed potato than a salad, but delicious nonetheless,” says Matt. “Eat it hot, warm or even cold.” Recipe by chef Matt McConnell.

800g Nicola potatoes (substitute Dutch cream), peeled, halved
2/3 cup (160ml) extra virgin olive oil
1 garlic clove, thinly sliced
1L (4 cups) chicken stock
1 tbs sherry vinegar
Finely grated bottarga (cured fish roe – from fishmongers and delis, optional), to serve

Method

1.

Place potato, 120ml oil, garlic, stock, a pinch of salt and enough cold water to just cover potato in a saucepan over high heat. Bring to the boil, reduce to a simmer and cook for 30 minutes or until potato is very soft. Remove from heat, drain half the cooking liquid and coarsely mash potato in remaining liquid. Gradually stir in vinegar and remaining 2 tbs oil.
2.

Transfer to a serving plate and scatter with bottarga, if using, to serve.

Rate now