Warm potatoes drink in the vinaigrette best, and a generous grinding of Place des Épices’ organic smoked Kerala black pepper, smoked for four hours over pine shavings, gives them a round, gentle smokiness and lovely depth.
Serves 4 · 30 min
Ingredients
- 1 1/2 lb (700 g) small waxy potatoes
- Salt
- 3 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 2 green onions, sliced
- A handful of chives, chopped
- A few flakes of hot-smoked trout (optional)
- A generous grinding of Black Peppercorn Smoked Kerala (Place des Épices)
Method
- Boil 1 1/2 lb (700 g) small waxy potatoes in salted water for 15 to 20 minutes, until tender, then halve them.
- While still warm, toss them with 3 tbsp olive oil, 1 tbsp cider vinegar and 1 tsp Dijon mustard.
- Add 2 sliced green onions, a handful of chopped chives and, if you like, a few flakes of hot-smoked trout.
- Season with salt and a generous grinding of the smoked Kerala black pepper, and serve warm or at room temperature.
The star of this recipe: Black Peppercorn Smoked Kerala, by Place des Épices.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
