Warm potatoes drink in the vinaigrette best, and a generous grinding of Place des Épices’ organic smoked Kerala black pepper, smoked for four hours over pine shavings, gives them a round, gentle smokiness and lovely depth.
Serves 4 · 30 min
- Boil 1 1/2 lb (700 g) small waxy potatoes in salted water for 15 to 20 minutes, until tender, then halve them.
- While still warm, toss them with 3 tbsp olive oil, 1 tbsp cider vinegar and 1 tsp Dijon mustard.
- Add 2 sliced spring onions, a handful of chopped chives and, if you like, a few flakes of hot-smoked trout.
- Season with salt and a generous grinding of the smoked Kerala black pepper, and serve warm or at room temperature.
The star of this recipe: Black Peppercorn Smoked Kerala, by Place des Épices.
