Summer potato salad
Every year there are two potato crops to look forward to, and the first - known as the ‘early’ or ‘new’ season - is almost upon us. After months of careful preparation, planting and growing, potato farmers across Great Britain will be busy from June harvesting their new potatoes, ready for you to enjoy this summer.
New potatoes can be used to create an endless choice of quick and tasty dishes. From alfresco summer salads to traditional dinner table favourites, they’re well suited for baking, crushing, sautéing or simply boiling, and are full of goodness and nutrients too.
Taking less than 30 minutes to cook from prep to plate, be sure to try this delicious Summer Potato Salad recipe from manyfacesofpotatoes.co.uk – the perfect way to celebrate the ‘new’ potato season in style.
SUMMER POTATO SALAD
Prep to cook: Approx 30 minutes
Serves: 4
Ingredients
500g new potatoes, scrubbed and cut into 4 (e.g. Charlotte)
1 mango, peeled and sliced
½ red onion, peeled and thinly sliced
1 lime, juice and rind removed
Handful Fresh basil leaves
Handful rocket leaves
Pinch cracked black pepper
Method:
Place the potatoes in a pan and cover with boiling water.
Simmer with the lid on for about 10 minutes until the potatoes are tender.
Place all of the remaining ingredients (except lime juice) into a large bowl and toss together well.
Drain the potatoes (and if you prefer allow to cool, or run under a cold tap to cool and drain again) and pile into salad bowls.
Drizzle with lime juice if you’re watching your waistline, or treat yourself by adding a little lime juice to a spoonful of mayo. Add to the salad and serve.
Check out manyfacesofpotatoes.co.uk for a whole host of new potato recipes, from celebrity chefs to home cooks keen to share their or their family’s favourite potato dish.