Potato Salad with Cumberland Salami
500g salad potatoes
1 Cumberland Salami (70g pack)
1 large bunch of chives, finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp capers
1 tsp maldon sea salt
For the vinaigrette:
2 tsp Dijon mustard
1 tbsp white wine vinegar
4 tbsp extra virgin olive oil
Salt and pepper to taste
- Cook the potatoes in their skins in salted water for 10-12 minutes until tender, drain and rinse under cold water, leave to drain.
- Slice the drained potatoes into similar sized pieces, place in a large bowl with the salami and the chives, parsley, dill and capers.
- For the vinaigrette, whisk together all the ingredients, seasoning to taste with the salt and pepper. Gently mix with the potato and salami.
- Sprinkle with the maldon salt and serve.