FOOD / RECIPES
NEW POTATO SALAD WITH RADISHES AND PEAS
new potato salad with radishes and peas Over the past few years it has seemed that the potato has become less popular as a staple in comparison with more exotic options like rice or noodles. In Holland the potato was once an essential everyday ingredient. Cooked potatoes were served almost every day with another vegetable (like cauliflower) and a piece of meat at six o’clock precisely. In my home we mashed the two vegetables together on our plate and poured the gravy from the meat over the top. In the old days, if you were very poor you ate only potatoes. Take a look at Vincent van Gogh’s famous painting ‘The Potato Eaters’. Also one of the most famous varieties of potatoes – ‘Bintje’ – comes from The Netherlands. Nowadays people no longer see the beauty of this ingredient, which is a shame. The potato is nourishing and gentle on the digestive system. The arrival of new potatoes always excites me and the recipe for this salad is a beautiful example of how good a potato can be.
SERVES 4 AS A MAIN OR 6 AS A STARTER
(larger ones quartered) • 250g peas, defrosted if frozen • 300ml natural plant -based yogurt or Cashew Soured Cream • 2 teaspoons mustard, such as Dijon • 1 tablespoon raw apple cider vinegar or lemon juice • small bunch of chives, finely chopped • small bunch of flat-leaf parsley, finely chopped • 1–2 garlic cloves, finely chopped (optional) • small bunch of radishes, sliced • salt and pepper
• 750g baby potatoes, halved
1. Put the potatoes in a pan, cover with cold water and bring to the boil. Cook the potatoes until they are just done, but not overcooked – about 5–7 minutes. The potatoes are done if they can be easily pierced with a sharp-pointed knife. In the last minute of cooking time add the peas. Drain the potatoes and peas in a colander and set them aside while making the sauce for your potato salad. 2. In a large bowl combine the yogurt or cashew cream, mustard, vinegar or lemon juice, herbs and garlic and add salt and pepper to taste. Tip in the potatoes, peas and radishes. Gently combine everything until all the potatoes are covered with sauce. Mix gently – you don’t want to break up the potatoes too much. Serve immediately or place in the fridge until ready to serve.
TIP: This salad is good served with pickled onions on the side. >>
FEBRUARY/MARCH 2019 www.thegreenparent.co.uk