In the eyes of a lazy cook the humble new potato sure has a lot to offer. No peeling or chopping required, simply tip the contents of the packet into the nearest pan, and pour on boiling water for 25 minutes or so. Serve with lots of butter, salt and pepper, and ideally some chopped fresh mint. Add a bit of simple protein and you have a perfectly acceptable dinner. This recipe goes a wee bit further, but not much if I’m going to be honest, and the rich dressing provides a sauce for any accompanying meat or fish which is a bonus. My mother-in-law-to-be made this recently so I have her to credit for it – thanks Olive! : )
We can eat an alarming amount of new potatoes in our house: a large packet will easily be devoured in one sitting between me, Adam and the toddler. That’s why we always cook the lot in one go, because I know they’ll be eaten. And if they’re not snaffled there and then, they are much appreciated halved and fried up the next day.
This is perfect BBQ side dish or equally great alongside salmon, sausages, or a simple fast roast chicken which is how we had it yesterday. You could always replace the chives with tarragon for even more of a French feel, and add some finely chopped shallot or red onion for increased sharpness and texture.
Serves: 4 adults
Prep time: 5 minutes
Cooking time: 30 minutes
Ingredients:
Prep time: 5 minutes
Cooking time: 30 minutes
Ingredients:
1 large packet of new potatoes
150ml olive oil (no need to use extra virgin) – rape seed or vegetable oil would be fine too
1 tablespoon of dijon mustard
1 tablespoon of white wine vinegar
2 tablespoons of chopped chives
1 tablespoon of chopped mint
Salt and pepper
Instructions:
Instructions:
- Boil your potatoes up – I like to cook mine for quite a long time, about 1/2 hour if there are some big ones in there.
- Whisk your mustard and vinegar together. Slowly add your oil, still whisking, till nicely emulsified. It almost looks like a runny homemade mayonnaise or aioli at this point, with a thick consistency and a glorious sunshine yellow colour. Add your herbs and pour the whole lot over your drained, warm new potatoes. Do this in advance if you like, as they benefit from sitting around for 20 minutes or so to soak up the sauce. Also, it doesn’t matter if the potatoes get a little bashed and broken when tossed in the emulsion, it’s even better for it. Do use all the dressing as the idea is to apply very liberally as a sauce rather than a simple coating as such.
>> Check out more new potato recipes!
