Prep: 30 mins
Cook: 30 mins
Servings: 4 - 6

potato salad with crispy herb pangrattato

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Inspired by German-style potato salad: warm and lightly dressed, with tangy capers, pickled onions and gherkins, topped with crunchy, herby breadcrumbs.

Start cooking

Ingredients

for the salad

1.5kg Nanna Tate potatoes, peeled and cut into 2-3cm chunks
500ml of vegetable or chicken stock
4 gherkins, diced
2 tbsp of capers, drained
1 tbsp of caraway seeds
1 handful of dill fronds, roughly chopped

pickle

1 small red onion, thinly sliced
100ml of white wine vinegar
1 tbsp of caster sugar
1 tsp fine salt

PANGRATTatO

2 tbsp of olive oil
80g of panko breadcrumbs
1 handful of fresh parsley, finely chopped
1 bunch of fresh chives, finely chopped
1 lemon, zested

Let’s get cooking!

Step 1 of 4
quick pickle

For the pickled onions, first place the red onion in a heatproof bowl. Warm the vinegar with the sugar and salt until dissolved, then pour over the onions. Set aside to lightly pickle.
Step 2 of 4
simmer your tates

Place the potato chunks in a wide pan. Pour in the stock and top up with a little water if needed so the potatoes are just covered. Season lightly and bring to a gentle simmer.

Cook for 12-15 minutes, or until the potatoes are tender but still hold their shape. Drain and set aside to steam-dry.
Step 3 of 4
Oh crumbs!

For the herb pangrattato, heat the olive oil in a small pan, add the panko and toast until golden. Remove from the heat, stir through the parsley, chives, lemon zest and a small pinch of salt. Set aside to cool.
Step 4 of 4
All together now

Bring everything together. Add the warm potatoes to a large bowl with the diced gherkins, capers, caraway seeds and plenty of chopped dill. Drain the pickled onions and fold them through.

Transfer the potato salad to a platter and finish with a generous handful of herb pangrattato. Serve warm or at room temperature.