Boiled Potato, Radish, Dill, Caper Salad

Early this afternoon I sailed in a race on the Thames with the lovely people of Ranelagh Sailing Club. It was sunny and crisp, and we missed the torrential downpour entirely. When I arrived home this evening I was tired, having crossed London diagonally, twice: the river does not flow through Newington Green where I live, and we sail alongside the questionable statue of Michael Jackson that Mohammed Al Fayed generously bestowed upon Fulham Football Club. After struggling for a few hours to extract myself from the sofa to cook dinner, I made this salad and the grilled lettuce below.

Ingredients:

1 potato, cut into small cubes

3 radishes, finely sliced

½ tablespoon, capers

½ tablespoon, chopped dill

juice, ¼ lemon

1 tablespoon rapeseed oil

salt and pepper

How to make:

Place potato in a pan of cold water with a good pinch of salt and bring to the boil. Cook until tender (check with a knife). Drain and rinse with cold water to stop cooking. Place in a dish, and toss with all other ingredients and season well.

Eaten with:

See below.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s