Halved while still warm, new potatoes drink in their vinaigrette, and this one tastes of spring woods: Le Paulmier’s Wild Garlic Apple Cider Vinegar, made with wild garlic picked by hand each April in Normandy.
Serves 4 · 30 min
- Cook 1 1/2 lb (700 g) new potatoes in salted water for 15 to 20 minutes, until tender.
- Meanwhile, whisk 2 tbsp of the wild garlic cider vinegar with 1 tsp mustard, salt and pepper, then whisk in 5 tbsp olive oil.
- Halve the potatoes while still warm and toss them with the vinaigrette so they soak it up.
- Add 1 thinly sliced spring onion and a handful of chopped parsley, and serve warm or at room temperature.
The star of this recipe: Wild Garlic Apple Cider Vinegar, by Le Paulmier.
