Old Fashioned Potato Salad
Potatoes are perhaps one of my favourite ingredients, certainly in the top five, and a celebration of my favourite Spring recipes wouldn’t be complete without championing seasonal new potatoes.
Wisteria, asparagus, early strawberries… these are a few of my favourite things in May. Welcome to Notes from my Kitchen—delicious weekly recipes and inspiration to eat well and seasonally from an English garden.
Seasonal List - May
An updated list of seasonal produce in the UK to eat and enjoy now.
Vegetables
artichoke, asparagus, broccoli, broad bean, carrot, courgette, garlic, lettuce, new potato, pea, pepper, potato, radish, rocket, salad leaves, spinach, spring cabbage, spring greens, spring onion, pea, turnip, watercress
Fruits
banana, mango, rhubarb, strawberry (early), apricot
Last week, I celebrated asparagus and this week I wanted to cast a spotlight on seasonal new potatoes. At this time of year you can find locally grown new potatoes at almost all farm shops and farmer’s markets. New potatoes are known for their thin, easily removable skins and slightly waxy texture. They are delicious served warm with butter, fresh herbs, or cold in a salad. Once purchased keep new potatoes in a cool, dark place.
This is the perfect time to buy Jersey Royal new potatoes, which are not to be missed. They have been grown since the late 1800s on the island of Jersey, due to the microclimate and the soil. They now have been given the same Protected Designation of Origin (PDO) status as Stilton and clotted cream (to provide protection from imitators). As well as Jersey Royals there are other varieties to look out for, all with spectacular and slightly eccentric names: Annabelle, Arran Pilot, Augusta, Finka, Glorietta, Hela, Home Guard, Red Craig's Royal and Red Duke of York. I also recently learned that eating cooled and cooked potatoes has several benefits: primarily due to the increase in resistant starch, a type of prebiotic fibre that feeds beneficial gut bacteria. This can improve digestion, reduce bloating, and support overall gut health. This leads me perfectly onto this week’s recipe.
Recipe of the Week
Old Fashioned Potato Salad
Here is my old fashioned potato salad, a side dish that I love making for my family in the Spring. However, this continues all Summer long as it works so well as a side dish for barbecues, Sunday lunches, or picnics. The recipe is based on a potato salad I ate as a child, so for authenticity I add some mayonnaise. I have lightened the recipe by also adding natural yogurt, as I like the tartness the yogurt brings. For potatoes I personally like salad potatoes which hold their shape, new potatoes or waxy varieties that hold up to the creamy dressing.
Serves 4
Ingredients
500-750g small potatoes
2 tablespoons mayonnaise
2 tablespoons natural yogurt
1/2 tablespoon white wine vinegar
1 teaspoon grain mustard
freshly ground black pepper
all the extras/ toppings
1 hard boiled egg, finely chopped
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 tablespoon chopped chives
3 spring onions, trimmed and chopped
2 stalks celery, trim and finely diced
2 tablespoons mini gherkins or pickles, diced
Method
Boil under just tender your potatoes: 500-750g small potatoes, for serving 4 hungry people.
Whilst cooking combine the ingredients for the basic dressing in a jug, if you prefer a looser consistency you can add 1/2 tablespoon of water and whisk.
Drain the potatoes and when they are warm, you can cut in half, or wedges, or slice. Arrange n a big platter, or bowl then pour over the creamy dressing; it is best to do this whilst the potatoes are still warm (not hot).
Scatter with your toppings of choice.