We have just returned from the most relaxing week in Cornwall. Eating out, walking with our dogs, exploring some of our old favourite haunts and dealing with the odd unexpected heavy downpour of rain. You can always rely on very varied weather in the west country.
On the days where we stayed at home, we barbecued all manner of local produce from lamb, veggies, freshly caught fish and juicy scallops. But when we’d had a bigger meal at lunch, we opted for a cold, lighter and easy to throw together dishes on the patio with a nicely chilled bottle of wine. One evening, all we ate was a variety of local cheese and bread from the farm shop. On another, I made a salad of creamy local new potatoes and fresh peas on a bed of young spinach, with a generous helping of spring onions and dill. I dressed it with a vinaigrette, simply made with Dijon mustard, white wine vinegar and peppery extra virgin olive oil.
With an abundance of peas growing in my vegetable patch this year and new potatoes delicious and plentiful in the summer months, this salad, I’m certain will become a summer staple.
The idea came from my mum’s potato salad, she never adds mayonnaise in her recipe, resulting in a lighter healthier salad, that tastes even better the next day. It’s a lovely addition to any summer table. She simply cooks new potatoes, chops masses of parsley, dill and spring onions. Then proceeds to layer the potatoes with the herbs and onions, seasoning as she goes, then adds the dressing.
- I urge you to buy unwashed new potatoes, the flavour is so much better.
- add half of the dressing to the potatoes while they are still hot, they will absorb the flavour and taste amazing.
- don’t skimp on the fresh herbs, they make all the difference to this salad.
For a non vegetarian version, this salad is absolutely lovely with the addition of anchovies. I don’t mean the salty variety, I mean the fresh ones marinated in olive oil and garlic. Add roughly 10-12 fillets. This salad would also be a lovely side with Hot Smoked Salmon.
Healthy New Potato salad with Fresh Peas
- 500 g small unwashed new potatoes
- 1 bunch spring onions
- 1 bunch dill
- 1 small bunch flat leaf parsley
- 50 g young spinach leaves
- 1 Tbls Dijon mustard
- 40 ml white wine vinegar
- 120 ml extra virgin olive oil
- salt & pepper
- red sorrel or micro herbs to garnish
- 300 g Pea pods or 100g frozen petit pois
- Scrub the potatoes with a brush to remove the dirt and some of the skin. Place in a saucepan filled with cold water and add a little salt. Add the stalks from the dill and parsley to the water. Bring to the boil and cover partially with a lid. Simmer until they are cooked through. Drain, Cut in half or quarter, depending on their size.
- To make the dressing place the mustard in a jam jar, add the vinegar and oil. Shake vigorously. Add half the dressing to the potatoes and set to one side to cool.
- Shell the peas, place in a pan of salted boiling water, simmer for a minute then drain. Run under cold water.
- To make the salad: finely chop the spring onions, dill and parsley (save a few dill fronds to garnish). Place the spinach on a plate or in a shallow bowl, add the just warm potatoes, peas, herbs and spring onions. Season generously with salt and pepper and drizzle over the dressing. Toss then garnish with sorrel or micro herbs and dill fronds. Serve.
This is a lovely, healthy salad that serves well as a side or a main using delicious, seasonal ingredients of new potatoes, fresh peas and spinach. A must try recipe.