Delia’s potato salad with vinaigrette


This simple, yet quite sophisticated potato salad is one of Delia’s creations, and as I trust her ability I didn’t actually test this recipe before I made it for a dinner party; I just knew it would be nice. And of course it was. One can always trust Delia.

The only change I made was to cut down a bit on the shallots, as chopping onions really makes me cry. I think I gave up after having chopped eight shallots for double the amount of potatoes below.

Potato salad with vinaigrette, serves 8

Adapted from Delia Smith’s recipe.

900 g washed new potatoes

6 shallots, finely chopped

4 tbsp finely chopped (ot cut with scissors) chives



1 dessertspoon sea salt 

2 cloves garlic, peeled

1 dessertspoon mustard powder

1 tbsp balsamic vinegar

1 tbsp sherry vinegar

150 ml olive oil

black pepper

Steam or boil the potatoes in salted water until soft, for approx 20 minutes. Leave to cool a little and cut into smaller pieces if needed. 

Meanwhile make the vinaigrette using a pestle and mortar: crush the salt coarsely, then add the garlic. Crush it, mixing it with the salt, creating a purée. Add the mustard powder and really work it in, after that add some black pepper. 

Then add the vinegars and really work them in. Then add the oil, but switch to a small whisk and give everything a really good whisking. 

Stir in the vinagrette while the potatoes are still warm and add the shallots. Add the chives just before serving. Can be served still warm or cold.

Simple asparagus salad with Dijon vinaigrette and Parmesan


This incredibly simple, yet very tasty, asparagus salad went down really well with the book club on Monday. I invaded Charlotte’s kitchen (sorry and thanks!) and made this at her house while chatting and making tea. We always have a potluck supper at our book club gatherings and the spread this time consisted of salad with feta and tomatoes, crusty bread and baked camembert, pizza and olives. And choccies for pudding.

Asparagus salad with dijon vinaigrette and parmesan, serves 4

3 bunches green asparagus

80 g rocket

1 lemon

1 tsp Dijon mustard

4 tbsp olive oil

salt, black pepper

oil for frying

Break off the wooden ends of the asparagus and wash them. Sauté in batches in oil on medium heat, it takes about 5-10 minutes. Season.

Mix the mustard with the juice from half the lemon and add the oil while whisking. Season. 

Spread the rocket onto a serving plate, add the asparagus, drizzle with the vinaigrette and scatter with parmesan shavings. Cut the rest of the lemon into wedges and serve with the asparagus.