Warm Potato Salad with Edamame and Artichoke Dressing

If Spring and Autumn could be put together in a bowl, this would be how they appear. This dish is sincerely one of the most perfect things I have ever made, and it is one of my and my husband’s favourite to eat.

To make, you will need:

  • Potatoes, unpeeled, chipped (medium thickness);
  • 1 tbsp olive oil (for baking potatoes);
  • Edamame peas, cooked (until tender, from frozen);
  • Artichoke hearts, quartered (from tin, in water);
  • Green and black olives, halved (from jar, pitted, in brine)
  • 4 medium cloves of garlic, thinly sliced;
  • 2 tbsps extra-virgin olive oil (for dressing)
  • 1 and a half tbsps malt vinegar
  • 1 tbsp apple cider vinegar (with ‘the Mother’)
  • Pinch of dried oregano;
  • Pinch of natural rock salt, or sea salt.

How to prepare:

  • Place the potatoes into a baking dish lined with greaseproof paper- the paper should cover the entire inside of the dish to prevent any sticking. Drizzle the olive oil over the potatoes, stir to coat, and bake at 170°C fan/190°C conventional for 40 minutes- gently stir after 20 minutes and rotate the dish 180°, then place back in the oven for the remaining time.
  • While the potatoes are baking, prepare the dressing. Tip the edamame, artichokes, olives and garlic into a bowl, add in the extra-virgin olive oil, malt and apple cider vinegars, oregano and salt, and toss together until everything is well-mixed and coated. Leave to sit at room temperature, for all flavours and ingredients to meld.
  • When the potatoes are done, remove them from the oven and immediately pour over the dressing, gently mixing so everything is mingled. The hot chips will soak up the delicious flavours from the liquid, and the textures of the crispy-soft potatoes, firm, but yielding edamame peas, and the tender, succulent artichoke hearts are divine.

Let me know if you give this recipe a go. Happy eating!

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