16th May 2017
Last week saw the first of this years new potatoes in our veggie bags. Delicious of course simply boiled and served with lashings of butter and seasoned with salt and pepper, maybe mint and/or parsley too. Or if you love roasties new potatoes are fantastic roasted with olive oil, garlic and rosemary, or with lemon and thyme. But if you’re a potato salad fan this the recipe I like to use, running the hot boiled potatoes through a vinaigrette before leaving to cool and adding mayonnaise (I sometimes use 50% mayo, 50% greek yogurt) and loads of herbs, plus a little wholegrain mustard for added oomph. It’s also very good with chopped capers ran through the mixture.
500g New Potatoes
1 dessertspoon White Wine Vinegar
2 tablespoons Extra Virgin Olive Oil
Small bunch of Chives
Small handful each of Parsley and Mint
1 heaped tablespoon good quality Mayonnaise or use a Mayo/Greek Yogurt mix
1 teaspoon Wholegrain Mustard, more if you love your mustard
Salt & Pepper
- Wash and scrub the potatoes well, leaving on the skins. Cut larger potatoes in half. Boil for about 15 minutes until tender, drain well.
- Lightly whisk together the white wine vinegar, olive oil and a pinch of salt.
- Whilst still warm cut the cooked potatoes into halves (or quarters if large) and toss with the above oil/vinegar then leave to cool.
- Finely chop the chives, parsley and mint and mix together with the mayonnaise and mustard and a pinch of salt and pepper.
- When the potatoes are cool toss them into the herby mayonnaise, add more mayonnaise if it needs it. Season with more wholegrain mustard, salt or pepper, even a squeeze of lemon juice if you have any. Garnish with any of the herbs or gorgeous chive flowers if you have any.