BRYDONE WARM POTATO SALAD
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
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
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.
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.To download a printable version of this recipe click here