Summery Potato Salad

by Penny

Serves 4

Adapted from the 'Easy Vegan' cookbook, this salad breaks with tradition to make the most unusual and delicious potato salad.  The key to this dish is cooking the potatoes just right.  Overcook them and you'll have a mushy mess.  Undercook them and, well, nobody likes an undercooked potato!

8 royal blue potatoes (the purple skinned ones, you can usually find them at the supermarket.  Otherwise any type of waxy potato will do).

A pinch of saffron threads

8-10 sun dried tomatoes (use the dry not oiled ones)

1/4-1/3 cup good olive oil

1/4 cup basil leaves, shredded

2 tbsp slated capers, rinsed (these can be bought in most delicatessens and some supermarkets.  They are cured in salt crystals and are delicious)

2 tbsp lemon juice

Salt and pepper to taste

Peel and cut the potatoes into bite size pieces - not too small or they will break up when boiled.  Place in a saucepan of cold wter along with the saffron threads and sun dried tomatoes.  Slowly bring to a boil then reduce heat and simmer for about 12 mins.

Once the potatoes are cooked to the right consistency drain and set aside.

Remove the tomatoes and slice into strips.  Place these and the potatoes in a large salad bowl.

For the dressing, mix the oil, capers, basil and lemon juice and season with salt and pepper.  Mix gently through the potato/tomato mixture..