Potatoes with Lettuce and Nasturtium Butter

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This makes a charming and unusual summer salad. Use as many different coloured nasturtium flowers as you can find. I sometimes add a sprinkling of roasted pine nuts over this salad but this could be considered over the top.


  • 1½ lb (700 g) baby potatoes, cleaned
  • 2 Little Gem lettuces
  • 4 oz (110 g) butter
  • 4 tablespoons nasturtium flowers, chopped
  • 1 tablespoon lemon juice


Steam the potatoes and while this is in progress, cut the lettuces in quarters and soak in salted water, without cutting further. Drain well and put 2 quarters on each plate.

Melt the butter, add the nasturtium flowers and the lemon juice. Arrange the cooked potatoes around and about the lettuce quarters and pour over the warmed butter.

Potato diggers appeared on Irish stamps commemorating An Gorta Mor (The Big Hunger) from 1945–1950.

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