If I’m being completely honest with you, I’ve never really been the biggest potato lover. I don’t know – I guess that I have always just thought that they are kinda lingering there on ‘The Bland Side’ as they watch on sorrowfully as all the other other exciting starchy veg we have on offer do their thing: Melt in the mouth sweet potatoes, creamy butternut squash and the flavour loaded pumpkin, to name a few. Overall, a pretty ‘Meh, I can take it or leave it’ ingredient to cook with.
Sounds a little contradictory then, that I am about to share a potato recipe with you… Non?
Let’s just say I was feeling extra wild and decided that it was time to make the most of what the season has to offer – and if it means working with something different, then why the hell not.
After all, now we are at the time when Jersey Royals and new potatoes are coming up to their absolute prime – we may as well celebrate what the great British farmers have to offer us, right? You guys know I’m a big advocate of eating seasonally (think less air miles, supporting your local growers and enjoying fresher food with more nutritional value as a bonus result) and experimenting with new ingredients that you wouldn’t necessarily usually cook with is actually pretty damn good for the soul. I highly recommend giving it a go if you want to keep things fresh and mix up your daily eats a little!
If you’re always the first to shamelessly load up with that famous cold potato salad at the summer BBQ – then prepare to rejoice my friend! I bring good news:
Studies have actually shown that the humble cold new ‘tata is a fine form of inulin (a resistant starch) which helps to aid digestion and feed the all the good bugs in your gut.
As naturopath Sue Davis quotes in the Liz Earle’s new ‘Good Gut Guide’ book, ”These become a useful source of prebiotics and help create a platform for healthy bacteria to grow. The cooling process creates resistant starch, which acts like dietary fibre so it is beneficial for bowel health.”
It seems to me that the underdog that is the potato should by no means be overlooked – or underestimated for that to matter. Let’s bring ’em back on our plates with this fully loaded salad, which serves pretty amazing as leftovers – if I do say so myself…
Here I have paired them with crunchy broad beans, sweet tender peas, sauteed tomatoes (it’s worth cooking them for this – trust me!), fresh mint and a whole lot of herbs to unite all those Spring flavour forces together. Be-a-utiful when paired with a protein of your choice (a little roast chicken, salmon, tuna, anchovies or eggs, perhaps?) or simply enjoyed by itself with a generous portion of fresh peppery greens.
So why not jump on board the new potato wagon with me and enjoy them for what they are? That’s refreshingly affordable, versatile and oh-SO delicious when you treat them with the right love, care and affection. All potato snobbery, be gone!
- 1 bag new potatoes, halved
- 2 cups broad beans
- 1 cup green beans
- 1 cup frozen peas
- ½ cup cherry or plum tomatoes, halved
- ¼ cup pine nuts
- 1 handful fresh mint, chopped
- 1 tsp oregano
- salt and pepper
- olive oil
- Simply boil the new potatoes until tender, around 25 minutes, drain and put to the side to cool.
- Take the broad beans out of the pods and boil in the water for 3 minutes with the green beans. For the last 30 seconds, add in the frozen peas and drain. Then you can go ahead and heat some oil in a pan and fry the cherry tomatoes with a good pinch of salt on a medium heat, until nicely cooked.
- Finally - in a large bowl just combine all of the ingredients with a little olive oil and stir well before serving up!