Citrus and spice: Yotam Ottolenghi’s potato salad recipes

Citrus and spice: Yotam Ottolenghi’s potato salad recipes

The Guardian

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The potato gets a makeover in these salads: one a Nepalese dish singing with tangy spices, the other a riot of smoky tomato and citrus

The starting point for most of my recipes are the vegetables that are in season. Truth be told, there are one or two vegetables that make me wonder how many more ways they can be seen in a new light (not that I don’t adore it, but sorry, asparagus), but not the potato. What some call the “humble” spud, I think of as the most versatile, ever-surprising and flexible of vegetables. This comes not only from how different one variety is from the next – from waxy to floury, nutty to creamy, dry to buttery, and so on – but also from how much can be done with each type of potato itself. Even zooming in on one world, as I do today with potato salad, merely opens new worlds of possibility, texture and flavour.

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