The crisp, sharp-sweet zing of a Jazz apple is just the perfect thing to coax out the delicate earthiness of new potatoes, and this healthy and delicious salad will be a crowd-pleaser for guests, family and friends.
Serves 4 as a light main course
750g small new potatoes, washed
1 tsp Maldon Sea Salt
1 tbsp chopped chives
1 small bunch of parsley leaves
3 spring onions, finely chopped
1 small crisp apple, such as jazz, cored and thinly sliced
10 radishes, each cut into 8
For the dressing:
2 tbsp wholegrain mustard
1 tsp white wine vinegar
2 tsp sugar
2 tbsp crème fraiche
¼ tsp Maldon Sea Salt
1. Place the potatoes in a pan and cover them with cold water, then add the salt. Bring to the boil, then simmer over a medium heat until cooked. Drain and cool them under running water. Drain again and peel. Place in a bowl and set aside.
2. To make the dressing, whisk together the mustard, vinegar, sugar, crème fraiche and salt.
3. Pour the dressing over the potatoes. Add most of the chives, parsley and spring onion (reserving ½ tsp of chives, 1 tbsp of parsley and some spring onion), along with the apple and radish. Mix well, season with pepper, divide among four plates, and garnish with the remaining herbs and spring onion. To make this a more substantial dish (and one higher in protein), add smoked mackerel, soft boiled eggs or grilled sausage.
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