Crispy new potatoes with summer vegetables
Feel free to swap in whatever seasonal greens you can get hold of for this fabulous crispy potato salad. It's a great recipe for a summer party and you can top it with edible flowers or a scattering of fresh herbs, if you wish.
Ingredients
- 600g/1lb 5oz new potatoes, halved
- 200ml/7oz rapeseed oil
- 4 garlic bulbs, separated into cloves
- 50ml/1¾oz tahini
- 50ml/1¾oz maple syrup
- 50ml/1¾oz elderflower vinegar (See Recipe Tip)
- 100g/3½oz fine beans, blanched
- 100g/3½oz raw broad beans, blanched
- 200g/7oz kale, thickly sliced and blanched
- salt and black pepper
Method
Cook the potatoes in a large pan of boiling salted water until tender. Drain and leave to cool completely. Once cool, squash them slightly using a fork.
Gently heat the oil and garlic in a frying pan. Cook until the garlic is soft and golden-brown. Remove the garlic cloves and reserve the oil. Peel and crush the garlic with a pinch of salt to form a rough paste.
Add the smashed garlic to a jug and mix with the tahini, maple syrup, elderflower vinegar and a drizzle of the reserved garlic oil. Season with salt and pepper.
In a large frying pan, heat the remaining garlic oil and fry the smashed potatoes until golden-brown and crispy. Season with salt and pepper.
In a large bowl, mix the blanched vegetables with the tahini dressing. Serve on top of the crispy potatoes.
Recipe Tips
You can make elderflower vinegar by steeping washed and dried elderflower heads in white wine vinegar for about 3 weeks. Strain through a fine sieve and bottle. Alternatively, you can add 1 tablespoon of elderflower cordial to 50ml white wine vinegar, but reduce the maple syrup, to taste.
