Name: New Potato Salad with Wild Garlic Mayonnaise
Yield: Serves 4
Ingredients: 25 g lovage or celery leaves, chopped; 100 g small cornichons, roughly chopped (optional); 50 g wild garlic, washed and dried; 150 g mayonnaise or vegenaise; pinch of sea salt; zest and juice of 1 lemon; 750 g small new potatoes such as Ayrshire or Jersey Royals, skin on, cut into equal-sized pieces; 1 red onion, halved and finely sliced; 30 ml extra virgin olive oil; salt; 4 celery stalks, tough strings removed, thinly sliced; 50 g baby kale, picked from thick stems; 25 g picked flat-leaf parsley leaves, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

If you’re out picking your own wild garlic, be sure to wash it really well. Use the white star-like flowers to garnish this salad if you can find them.

Ingredients

750 g small new potatoes such as Ayrshire or Jersey Royals, skin on, cut into equal-sized pieces
zest and juice of 1

Gluten-free
Vegetarian
May

Method

Boil the potatoes in salted water until tender, about 12 to 15 minutes.

In a large bowl, mix the lemon zest and juice together with the sliced red onion.

Then make the wild garlic mayonnaise. In a mortar and pestle, mash the wild garlic leaves, salt and oil until puréed to a pulp and mix this into the mayonnaise. Chill until needed.

Drain the potatoes and set them aside

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Ingredients

Method

Part of