Kiwi summer potato salad (gf) (v)

Tart cornichons, crunchy almonds and waxy potatoes are tossed in a light coronation-style dressing for a salad that’s happy to sit on any summer dinner table.

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Step 1

Cook the potatoes in boiling salted water until tender. Drain and cool. Cut any larger potatoes in half. DRESSING: Put the curry powder in a dry frying pan and warm over a low heat until it smells fragrant and is slightly darker in colour. Tip into a large bowl and whisk in all the remaining ingredients. Season with salt and pepper. TO ASSEMBLE: Add the potatoes to the dressing and toss to coat. Add half of the cornichons, red onion, chilli and almonds and toss again. Transfer to a serving bowl and scatter over the remaining ingredients and the chives. COOK’S NOTE: If assembling ahead, add the almonds just before serving otherwise they will go soft.