Griddled Potato, Tomato and Red Onion Salad
A delightfully fresh but hearty summer salad.
|2||red (or white) onions, thinly sliced|
|1½ tbsp||white wine vinegar|
|1 tbsp||caster sugar|
|700g (1½ lb)||main-crop but slightly waxy potatoes (e.g. Estima or Cara), boiled in their skins until just done|
|Oil, for brushing|
|450g (1lb)||tomatoes, cut into rough chunks|
|Chopped mixed parsley, chives and mint|
|2–3 tbsp||of sunflower or extra-virgin olive oil|
Begin by mixing the sliced onions with the salt, vinegar and sugar. Leave for ½–1 hour, stirring occasionally, then squeeze the now floppy onions with your hands and place in a salad bowl. Reserve the juices.
Preheat a ridged griddle. Peel the cooked potatoes and slice them about 1cm (½in) thick. When the griddle is hot, brush it lightly with a little oil. Brush each side of each potato slice with oil and griddle until striped with dark marks on either side. Alternatively, you can grill or barbecue them.
Add the grilled potato slices to the onions, together with the tomatoes, mixed herbs and the juice from the onions. Mix and season with pepper, but no more salt. Just before serving, stir in the sunflower or olive oil.