Summer Salad
July 21, 2023
Ingredients
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
AIOLI
2 egg yolks
2 large cloves garlic, crushed
2 lemons, juiced
250ml olive oil, plus extra for frying
Directions
- Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
- Drain and cool.
Cook the butter and onion in a large frying pan for 5 minutes or until turning translucent. - 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. - 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. - 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. - Put the crispy smashed potatoes into a bowl and mix in most of the onion butter and sliced
radishes. - 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.
