New potato, roasted red onion, cashew and tarragon salad

Serves: 6

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Total Time: 40

Prep Time: 15

Cook Time: 25

• 1.2 kilogram(s) small new potatoes, unpeeled, scrubbed if necessary
• 6 tablespoon(s) extra virgin olive oil
• 2 tablespoon(s) dry vermouth or white wine
• sea salt, black pepper
• 4  red onions, peeled, halved and thinly sliced
• 2 tablespoon(s) tarragon leaves
• 3 tablespoon(s) snipped chives
• 100 gram(s) roasted cashew nuts

Method

1. Heat the oven to 200°C (180°C fan oven) gas mark 6 and bring a large pan of salted water to the boil. Halve any large potatoes, so they are all approximately the same size, add to the pan and boil for 20-25 minutes until tender. Drain them into a sieve and leave for a few minutes for the surface moisture to evaporate.
2. Transfer the potatoes to a large bowl and toss with 4 tablespoons of olive oil, the vermouth or white wine and some seasoning, and leave until cold.
3. At the same time as cooking the potatoes, toss the onions in a bowl with 2 tablespoons of the oil and spread them out in a thin layer on a couple of baking sheets. Roast for 20-25 minutes until golden, giving them a stir halfway through to ensure they colour evenly. Leave to cool.
4. Toss the roasted onion, herbs and nuts into the potatoes and transfer to a serving bowl. The salad can be prepared a couple of hours in advance, in which case cover the bowl and set aside in a cool place. Recipe by Annie Bell

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