WARM POTATO SALAD WITH CALIFORNIA RAISINS AND POACHED EGG


Serves 4 as a starter
Preparation time: 10 minutes Cooking time: 10 minutes
You will need

300g baby new potatoes, scrubbed
100g California Raisins
100g fine green beans, trimmed and cut into 3cm lengths
4 spring onions, trimmed and sliced
1 tbsp chopped fresh parsley
4 medium eggs

Dressing:
3 tbsp light olive oil
2 tsp white wine vinegar
1 tsp Dijon mustard
salt and freshly ground black pepper

 

Warm Potato Salad With California Raisins and Poached Egg

 

 

 

 

 


Method
Warm Potato Salad With California Raisins and Poached Egg

1. Quarter the potatoes and put into a pan, add cold water and a little salt. Bring to the boil and cook 8–10 minutes until just tender.
2. Meanwhile whisk 2 tbsp of the oil with the vinegar and mustard, and season with salt and pepper.
3. Drain off the water from the potatoes into a clean pan, bring the water back to the boil, add the beans, and cook for 2 minutes, drain and rinse under cold water.
4. Half fill a deep frying pan with water and bring to the boil, crack each egg into the pan, turn down the heat to a bare simmer and poach for 3–4 minutes.
5. Heat the remaining oil in another frying pan, add the raisins and potatoes and stir fry together for 2 minutes. Turn into a bowl, add the dressing, green beans and spring onions.
6. Divide between four plates, lift the poached eggs from the water, and place one on each salad, add a grind of black pepper on each, serve at once.