Potato, smoked almond and artichoke salad

Ingredients

600g new potatoes, halved if large
100ml extra-virgin olive oil
2 tbsp sherry vinegar
Squeeze of lemon juice
280g jar grilled artichokes in oil, drained and halved if large
100g smoked almonds (from Sainsbury’s) or mixture of smoked almonds and cashews (from Waitrose)
1 red onion, halved and finely sliced
Small handful chopped fresh dill
4 tbsp cottage cheese

Ingredients

600g new potatoes, halved if large
100ml extra-virgin olive oil
2 tbsp sherry vinegar
Squeeze of lemon juice
280g jar grilled artichokes in oil, drained and halved if large
100g smoked almonds (from Sainsbury’s) or mixture of smoked almonds and cashews (from Waitrose)
1 red onion, halved and finely sliced
Small handful chopped fresh dill
4 tbsp cottage cheese

Method

Cook the potatoes in a pan of boiling water for 15-20 minutes or until tender. Drain well and set aside to cool slightly.
Meanwhile, mix the oil, vinegar and lemon juice in a large bowl. Season.
To serve, toss the warm potatoes in the dressing. Add the artichokes, nuts, onion and dill. Toss together, then divide between serving plates. Top each with a spoonful of cottage cheese.

Method

Cook the potatoes in a pan of boiling water for 15-20 minutes or until tender. Drain well and set aside to cool slightly.
Meanwhile, mix the oil, vinegar and lemon juice in a large bowl. Season.
To serve, toss the warm potatoes in the dressing. Add the artichokes, nuts, onion and dill. Toss together, then divide between serving plates. Top each with a spoonful of cottage cheese.

delicious. tips

Spanish sherry vinegar isn’t as sweet as Italian balsamic vinegar but packs a heftier punch so don’t overdo it. Buy the best you can – an aged sherry vinegar will add real depth to dressings.

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