Food

Food Recipes taken from salad for president by Julia Sherman (Abrams, 26.99) Photography 2016 Julia Sherman Potato salad with beansprouts Ingredients small red onion 455g fingerling potatoes (such as Anya) or salad potatoes 150g beansprouts 60ml full-fat yogurt 3 tbsp olive oil 2 tbsp black mustard seeds 2 tbsp fresh coriander teaspoon sugar 2 tablespoons red wine vinegar Sea salt Freshly ground black pepper Serves 4 Method Slice the onion very thinly, put into a bowl, then sprinkle with tsp salt. Add the sugar and vinegar, and press down firmly with your fingers. Set aside. Boil the potatoes, drain and cut them into 2.5cm slices. Add to a large bowl and drizzle with 1 tbsp of oil; season and gently toss. Add the beansprouts. Put a small pan over high heat, add the remaining 2 tbsp oil and the mustard seeds, and cook, covered, until you hear the mustard seeds start to pop (about 1 minutes). Remove from the heat and add to the onion. Add the yogurt and whisk. Spoon the dressing over the potatoes, scatter the coriander over the top, and serve.