A recipe from Nigel Slater.
Ingredients
- 500 g new potatoes
- 700 g tomatoes assorted colours and sizes
- 1 large red chilli
- 2 tbsp sherry vinegar
- 1 large spring onion or 3 thin ones
- 2 plump garlic cloves
- 2 tbsp olive oil
- 3 tbsp mayonnaise
- 4 tbsp bottled guindilla chillies plus 1of their pickling liquor
Servings:
Instructions
- Bring a medium-sized, deep pan of water to the boil, then place a steamer basket or colander over the top. Wash the new potatoes, put them in the steamer and cover with a lid. Steam the potatoes for 15-20 minutes until tender.
- Roughly chop the tomatoes, then put them in a bowl. Finely chop both types of chilli, discarding the seeds if you wish, and add to the tomatoes. Sprinkle over the sherry vinegar and set aside. Slice the spring onions into thin rounds and toss lightly with the tomatoes.
- Peel and thinly slice the garlic. Warm the olive oil in a shallow pan, add the garlic and let it colour to a deep brown. Take care it doesn’t burn. Put most of the garlic and its oil in a small bowl. Place the remainder on kitchen paper to drain and crisp.
- When the potatoes are ready, put them in a serving dish. Press the tops firmly with the back of a spoon to crack them open and allow the dressing to penetrate.
- Add the garlic and its oil to the mayonnaise, then stir in the liquor from the bottled guindilla. Stir the chopped tomatoes into the garlic mayonnaise and spoon over the crushed potatoes, letting the dressing soak down into them. Scatter the reserved crisp garlic over the top.
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