A winning potato salad

A new potato salad is a wonderful thing - humble and yet with the potential to be utterly delicious. It’s a great dish to prepare if you are entertaining, as part of a vegcentric spread, as it can be made in advance and left at room temperature for a few hours.

The spuds are rich and waxy, the radishes are gently peppery, and the peas add a lovely pop of sweetness and vibrancy. Wild garlic flowers make a beautiful garnish when they’re in season, and if you’re making this later in the year pea shoots are equally pretty and delicious. Ou wholegrain mustard dressing, made using Apsall’s Cyder Vinegar, harmonises the various elements and yields a confident yet versatile salad that’s perfect at any BBQ or alfresco feast.

Prep time: 15 minutes (exc. the prep time for a batch of wholegrain mustard dressing)

Cook time: 20-30 minutes

This recipe serves 4-6 as a side to a BBQ, or as part of a wider spread

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Ingredients :

• 600 g (3 cups) Jersey Royal new potatoes

• 200 g (1 ½ cups) frozen peas

• 6-8 spring onions

• 10-12 radishes

• handful curly parsley

• ½ tsp flakey sea salt 

• generous twist black pepper

• 4-6 tbsp wholegrain mustard dressing

• Wild garlic flowers or pea shoots, optional

Method:

1. Submerge your potatoes in a large pot of salted water, pop on a medium heat and bring to the boil with the lid on.

2. Once simmering, turn down the heat to ‘low’ to allow the potatoes to cook gently and evenly; simmer for 16-20 minutes depending on size.

3. Piece a potato gently with a knife to check it’s cooked. Once very nearly cooked, turn up the heat and add the peas for 2 minutes only.

4. After 2 minutes drain your potatoes and peas, and allow the steam to billow off well.

5. Finely chop the spring onions, finely slice the radishes, and chop the parsley.

6. Once your potatoes and peas have cooled and ‘steam-dried’, toss all your salad ingredients together, along with some salt & pepper, and 4-6 tablespoons of your wholegrain mustard vinaigrette.

7. Tip into a serving bowl, and garnish if you wish. A final spoon of dressing and a twist of pepper will always look lovely.