Potato, spring onion and nasturtium salad
For a classic potato salad, omit the nasturtium and substitute lots of spring onion and parsley instead.
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
20
MINUTES
Ingredients
900g (2lbs) freshly cooked potatoes - diced, allow about 1.1kg (2 1/2lbs) raw potatoes
1 tbsp chopped parsley
1 tbsp chopped chives or scallions or 2 teaspoons chopped onion
110ml (4fl oz) French Dressing
110ml (4fl oz) homemade Mayonnaise
salt and freshly ground pepper to taste
lots of nasturtium leaves and red, orange and yellow nasturtium flowers (75-110g/3 – 4oz)
Method
The potatoes should be boiled in their jackets and peeled, diced and measured while still hot. Mix immediately with onion, parsley, salt and freshly ground pepper.
Stir in the French dressing, allow to cool and finally add the mayonnaise. Toss in the coarsely chopped nasturtium leaves and two thirds of the flowers. Scatter the remaining nasturtium flowers on top of the salad.
Best served fresh but keeps well for about 2 days.
Note: This potato salad is also delicious without mayonnaise. Potato salad may be used as a base for other salads, e.g. add cubes of chorizo, cooked mussels or cockles or even diced cucumber.
