WARM POTATO SALAD

As you all know i am a sucker for ingredients especially when they have been loving grown in someones back yard.  I was talking potatoes (as you do) and some how i started remanicising about these wonderful little potatoes shaped like fingers which i use to buy in the UK, they would come in a little woven basket lined with a checkered piece of cloth (who could resist them?). Only to find some very passionate growers here in Dunedin, growing the very ones i long for and as it happened they happened to have a crop and a few spare as it goes for ME! I have treasured these potatoes which are called Pink Fir Apple - some for the pot and some for chitting.

These potatoes are long and knobbly in shape, with a yellow waxy flesh and pink skin which makes them ideal for salads. 

WARM 'PINK FIR APPLE' SALAD
 this salad would work alongside fish and most meats; we were grilling some juicy, fat pork chops for dinner and a piquant homemade mayonnaise - as you can imagine the combinations were spot on and delicious!!

serves 4

1 kg waxy potatoes, scrubbed
2 Tbsp capers
4 cornichons or gherkins, diced
2 shallots, diced finely
generous handful flat leaf parsley (Italian), stalks removed and roughly chopped
sea salt flakes and freshly ground pepper

dressing
2 tsp dijon mustard
2 Tbsp apple cider or white wine vinegar
pinch sugar
6 Tbsp extra virgin olive oil or any good quality oil
pinch salt and pepper

Method
Place the scrubbed potates in a suitable size pot and cover with cold water add a generous pinch of salt.  Bring to the boil then reduce the temperature to a gentle simmer until the potatoes are just tender (about 15 minutes). 
Meanwhile add all the ingredients together in a small bowl for the dressing and whisk together to combine, taste and adjust if necessary. Do take into consideration that with the dressing you want it to be quite sharp as it is to soak into the potatoes which are pretty mellow in flavour!
Add all the remainding ingredients into a large bowl, add the drained warm potatoes, pour over the dressing and toss to combine so all the ingredients get to soak up the flavours and mingle for a minute or two.
Serve immediatley.