Summer Salad

July 21, 2023


1kg baby new potatoes
80g salted butter
1 large onion, finely chopped
2 cloves garlic, crushed
1 tsp yellow mustard seeds, lightly crushed
2 tsp coriander seeds, lightly crushed
1 tsp Dijon mustard
1 lemon, juiced
200g radishes, thinly sliced
a bunch of dill, roughly torn

2 egg yolks
2 large cloves garlic, crushed
2 lemons, juiced
250ml olive oil, plus extra for frying


  1. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.

  2. Drain and cool.
    Cook the butter and onion in a large frying pan for 5 minutes or until turning translucent.

  3. Add the garlic and fry for another 5 minutes. Add the mustard seeds and coriander seeds,
    and fry until starting to smell fragrant. Add the dijon mustard and juice of 1 lemon and mix. Transfer to a bowl.

  4. Tip the cooled potatoes onto a clean worksurface and use the flat side of a knife to lightly
    squash each one. Fry the potatoes in a little more oil in a large non-stick frying pan for 10-15
    minutes or until starting to crisp up. Tip onto kitchen paper to drain.

  5. In the meantime, make the aïoli. Put the egg yolks, garlic, lemon juice and plenty of
    seasoning in a small blender, and whizz until smooth. Slowly drizzle in the olive oil while still
    blending on a low speed, until it emulsifies, thickens and is smooth.

  6. Put the crispy smashed potatoes into a bowl and mix in most of the onion butter and sliced

  7. Spread the aïoli across a platter and pile the potatoes on top. Finish with a drizzle of the
    remaining butter and lots of fresh dill.