Annual salad

tangy potato salad

makes enough for all the folks at the bbq

the particulars:

one large bag of small potatoes, preferably charlotte or red
1 small red onion, finely chopped
2 large celery sticks, finely chopped
2 tbsp seasoning vinegar (infused with peppercorns, chilis, etc)
4 tbsp olive oil
handful of dill, roughly chopped
1 tbsp ground cumin


boil the potatoes in a large pot of water with a little bit of salt, until they are soft enough to pierce with a dinner knife (not a sharp edge). drain and leave to cool.
once the potatoes are cool enough to touch, chop into halves or quarters, depending on how big they are. toss in a large bowl with the remaining ingredients, as well as some salt and pepper. cover with cling film and cool in the fridge until ready to serve.