The new potato season begins this month, with Jersey royals that need to be eaten very soon after purchase for optimum flavour. They are delicious in their skins, so simply scrub them gently to remove dirt and any loose skin before cooking.
Make s
ure you drain them as soon as you have finished cooking so that vital nutrients aren't lost in the water.
Hot new potato and tuna salad Serves four
200g salad leaves
600g small new potatoes, scrubbed
2 cans tuna (130g drained)
garlic dressing
8 halved cherry tomatoes (room temperature)
Wash and scrub the potatoes – an old nail or toothbrush is ideal for this job. Then cut any bigger ones in half.
Boil the potatoes in water
until they are just soft (about
ten minutes depending on their size). Drain through a colander.
Wash the salad leaves and dry off as much of the water as you can. Drain the oil or brine from the tuna.
Put 2 tbsp of garlic dressing into a large salad bowl. Add the leaves, drained potatoes, washed tomatoes and tuna. Use clean hands to carefully mix the salad together.
Garlic vinaigrette
½ small lemon
1 garlic clove
2 tbsp extra virgin olive oil
Freshly ground pepper
Pinch sugar
Squeeze out the lemon juice
and crush the garlic clove. Put the lemon juice, garlic, oil, pepper and sugar in a clean, screw-top jam jar.
Secure the lid and shake well. And remember to always have a grown-up in the kitchen when you cook.
Fi Bird (
www.stirrinstuff.org)
