New potatoes aren’t a variety of potato; rather, they are potatoes dug early in the season. They are waxy and have a thin papery skin — perfect for steaming and mashing.
This recipe by Brenda Fawdon is a simple, fresh take on your classic potato salad.
SERVES 4
1/2 bunch basil, leaves picked
1/2 bunch mint, leaves picked
2 cloves garlic
80g pine nuts or roasted blanched almonds
50g pecorino cheese, finely grated
Zest and juice from one lemon
50 ml extra virgin olive oil
Sea salt
Black pepper, freshly ground
600g new potatoes, cut in halves or thirds
200 g stringless green beans, diagonally cut in
half widthwise
150 g fresh peas (frozen okay)
extra virgin olive oil
20 g extra pecorino cheese
METHOD
Place herbs, garlic, nuts, cheese, zest, lemon, oil and
seasoning in a food processor, process to a puree
consistency and refrigerate.
Place the potatoes in a medium saucepan, cover with
plenty of cold water and bring to the boil. Cook for
8–10 minutes or until tender. Drain and set aside. Bring
another saucepan of water to the boil. Add the beans and
cook for 3 minutes, then remove and chill in iced water.
Set aside. Add the peas and cook for 2 minutes, chill in
iced water and set aside. In a large mixing bowl, mix
together the potatoes, beans, peas and pesto dressing.
Drizzle with olive oil and finely grate a little pecorino
cheese on top.
This recipe is from the sold-out Eat Local Volume 1 by Brenda Fawdon and Christine Sharp. Buy Eat Local Volume 2.
