Ingredients
- 500g Brydone salad potatoes, washed
- 2 handfuls fresh walnuts
- 1 bunch spring onions, finely sliced
- 1 handful fresh dill, finely chopped
- Dressing
- 2 Tbsp fresh cream or crème fraiche
- Generous squeeze fresh lemon juice
- Sea salt flakes and freshly ground black pepper
- 1 tsp Dijon mustard
BRYDONE WARM POTATO SALAD
Method
- Preheat the oven to 200C If using fresh walnuts, lightly crack and remove the nuts and continue until all the walnuts are done
- Lay the nuts onto an oven tray and dry roast in the oven for 6-8 minutes
- Shop purchased nuts in general have a slight bitter skin which I highly recommend rubbing off
- New seasons won’t require this stage
- Put the potatoes into a suitable size pot with a little salt and bring to the boil, reduce the heat so that they gently simmer
- As soon as they are just cooked, remove from the heat and drain immediately
- Make the dressing by whisking together all the ingredients until combined
- Toss the warm potatoes and walnuts through the dressing, adjust the seasoning and enjoy
Comments
Brydone have these fantastic little salad potatoes available in all varieties – agria, nadine and desiree. They are a perfect surprise for this time of the year, get experimental with them as they can be baked, boiled, sautéed and fried.
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