Now is the time for those glorious new potatoes, the jersey royal, to make themselves known. In my earlier years, I really didn’t hold a candle for new potatoes. Others would rave about the new season, my sister would fight people for the last new potato and general celebration was had when they were served for supper. I didn’t understand it. Why have a new potato when you could have a roast potato, mashed potato or, and possibly my all time favourite, a baked potato? What was the big deal, I thought. How wrong I was. I don’t know when it happened, maybe when my diet changed to that of cleaner, fresher foods or maybe my taste buds just grew up, but there came a day when I saw the light and discovered the utter pleasures of eating new season, new potatoes. Because seriously people: they are truly delicious.
I won’t even pretend to you that the perfect way of eating a crop of new potatoes isn’t to simply steam or boil them until tender, a sprig of mint in their midst and then serve, drizzled with extra virgin olive oil and a scattering of sea salt. They’re like asparagus in that way: the simpler the better. But if you fancy ringing the changes, or want to up the fragrancy a little, then this recipe is a winner. A light, creamy spiced dressing coats the sweet, tender potatoes while the sliced radishes add a lovely peppery crunch; this salad is a good thing to serve for lunch on these sunny day’s we’ve been having and makes a delicious meal when served with cold roast chicken and a bowl full of fresh watercress.
INDIAN SPICED POTATO SALAD
1kg/2lb 2oz new potatoes – Jersey Royals being the current seasonal best
For the dressing
6 tbsp oat cream
2 tbsp olive oil
1 tsp mild curry powder
½ tsp garam masala
A small bunch of coriander
Bring a large saucepan of salted water to the boil, add the new potatoes and boil until tender to a knife point – this will take 15 – 20 minutes. Slice the potatoes into halves and quarters, depending on their size – you want them to be in about 2cm chunks.
Trim the radishes, then slice into fine rounds and finely chop the coriander. Mix the potatoes and radishes together in a large bowl and season with salt and pepper.
Next, make the dressing by whisking together the oat cream and olive oil and then stirring in the curry powder, garam masala, coriander and a little seasoning to taste. Pour the dressing over the potatoes and stir through to ensure that they are well coated and then serve.