This light and sour potato salad is more suited to the Australian summer than the creamy varieties we might be more used to.
1kg new potatoes
salt and freshly ground black pepper, to season
1 tbsp olive oil
100g speck or bacon, cut into thick batons
½ red onion, finely chopped
2 tbsp apple cider vinegar
1 tsp sugar
6 spring onions, finely sliced
1 tbsp seeded mustard
½ cup finely sliced dill pickles, plus extra whole pickles to serve
¼ cup finely sliced cornichons, plus extra whole cornichons to serve
1 tbsp finely shredded parsley
1. Place the potatoes in a large saucepan and cover with water. Season well with salt and bring to a boil over high heat. Simmer the potatoes for 20 minutes until tender, then drain. You can test the potatoes by piercing them with a small, sharp knife. If the knife enters and exits easily, the potatoes are done. Halve the potatoes and return to the empty, warm pot.
2. While potatoes are cooking, heat a medium frying pan over medium heat and add the olive oil and speck or baconand fry until it is browned and crisp. Add the red onion and fry for just 30 seconds, then add the vinegar and sugar and stir until the sugar is dissolved.
3. Pour the hot dressing over the warm potatoes and add spring onions, mustard, pickles, cornichons and parsley. Stir through until well combined and serve garnished with extra whole or halved pickles and cornichons, and freshly ground black pepper.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.