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My friends have very kindly provided me with lots of rhubarb, the yummy stuff that it is. So far I have made a crumble, a tart and jam, but I still have loads left. I am quite happy to eat it constantly, but I needed a new idea. I was thinking about how I could use it in a salad when I came up with the idea of combining it with balsamic vinegar. Boy, was that a good idea!


Love rhubarb? Try this Scottish Strawberry and Rhubarb Crumble




Potato Salad with a Rhubarb & Balsamic Dressing

Ingredients

4 medium potatoes, cut in quarters
½ red onion, thinly sliced
1 cup chopped rhubarb
3 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp olive oil
salt & pepper

Method

Boil the potatoes until just tender.

Cook the rhubarb with the sugar until starting to break up. Add the balsamic vinegar and olive oil and warm through. Season with salt & pepper.

Drain the potatoes and mix gently with the dressing while still warm. Scatter the onion through the potato salad.

Eat slowly and savour!

Serves 2 (if you can bear to share it)