Name: Piccalilli potato salad
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 750g new potatoes , halved -; ½ small cauliflower (about 350g), broken into very small florets -; 100g green beans , trimmed and halved -; sunflower oil , for frying -; 300g piccalilli -; 3 tbsp olive oil -; 8 radishes , quartered -; 3 baby cucumber , thickly sliced -; 100ml cider vinegar -; 2 tbsp sugar -; 1 tsp brown mustard seeds -; 1 large red onion or 2 small, finely sliced -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Piccalilli potato salad

1. 750g new potatoes , halved -

2. ½ small cauliflower (about 350g), broken into very small florets -

3. 100g green beans , trimmed and halved -

4. sunflower oil , for frying -

5. 300g piccalilli -

6. 3 tbsp olive oil -

7. 8 radishes , quartered -

8. 3 baby cucumber , thickly sliced -

9. 100ml cider vinegar -

10. 2 tbsp sugar -

11. 1 tsp brown mustard seeds -

12. 1 large red onion or 2 small, finely sliced -

How to cook deliciously - Piccalilli potato salad

1. Stage

First, make the pickled onions. Pour the vinegar and 50ml water into a small saucepan. Add the sugar, 1 tsp salt and the mustard seeds and simmer over a medium heat, stirring occasionally until the sugar has dissolved. Put half the onion into a heatproof bowl and pour the hot liquid over. Leave to cool slightly, then cover and leave to pickle in the fridge for 2 hrs.

2. Stage

Bring a large pan of salted water to the boil and cook the potatoes for 10 mins. Add the cauliflower and beans, and cook for 2 mins more, then drain.

3. Stage

Heat a depth of 3cm sunflower oil in a small heavy-based saucepan until a small cube of bread dropped into the oil turns golden within 20 seconds. Carefully drop the rest of the onion into the oil and fry for 1-2 mins, or until golden and crisp. Transfer to a sheet of kitchen paper and sprinkle with salt – this will help keep the onions crisp.

4. Stage

Mix the piccalilli and olive oil together in a bowl. Toss with the cooked potatoes, cauliflower and beans, along with the radishes and cucumbers. Toss in the pickled onions, then tip into a serving bowl and top with the crispy onions.