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
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.
