Tomato, chipolata and new potato lunch(box) with mustardy vinaigrette

Tomato, chipolata and new potato lunch(box) with mustardy vinaigrette

By
From
River Cottage Every Day
Serves
1
Photographer
Simon Wheeler

This is comfort food for work days: herby sausages, tangy tomatoes and potatoes, all lightly coated in a mustardy dressing. If this doesn’t cheer you up at lunchtime, nothing will.

Ingredients

Quantity Ingredient
4 cold boiled new potatoes, cut into chunks if large
a handful sweet, ripe cherry tomatoes, halved
2-3 cold cooked herby chipolata sausages

For the dressing:

Quantity Ingredient
1 teaspoon english (or other strong) mustard
1 1/2 teaspoons cider vinegar or white wine vinegar
2 tablespoons rapeseed or extra virgin olive oil
a small pinch sugar
sea salt
freshly ground black pepper

Method

  1. To make the dressing, whisk all the ingredients together in a bowl, or shake them in a small screw-top jar to combine.
  2. Put the potatoes and tomatoes in a bowl, trickle over most of the dressing and toss together. Transfer to your lunchbox. Place the chipolatas on top and trickle on the remaining dressing. Seal your lunchbox and don’t forget to take a fork and napkin with you.

Note:

  • If you think your lunchbox might leak, take the dressing in the screw-top jar you mixed it in and add it before eating.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again