PLANET FRIENDLIER
New potatoes
The first new potatoes of the year are a joy for both gardeners and cooks. ‘First early’ new potatoes crop in June and July. Second earlies (also called ‘new’ potatoes) take a few more weeks to mature and are harvested in July and August. Neither store for long so are best eaten fresh. New potatoes have a firm, waxy texture and earthy flavour – ideal for a potato salad.
Crispy smashed new potatoes with asparagus, jammy eggs & pickled radish
Here’s a real celebration of spring produce. You can add podded broad beans or sweet peas, too, when they come into season in late spring.
SERVES 4 PREP 30 mins COOK 45 mins EASY V
750g waxy potatoes, such as Jersey Royals, Charlotte, Anya or Pink Fir Apple
2-3 tbsp olive or rapeseed oil
250g asparagus, ends trimmed
200g radishes, finely sliced
1 tsp caster sugar
1 lemon, juiced
4 eggs
1 tbsp capers
For the dressing
1 lemon, zested
1 ½ tbsp Dijon mustard
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
100g soured cream or natural yogurt
100g mayo
1 small garlic clove, grated
small bunch of dill, chopped, plus a few sprigs to serve
Put the potatoes in a large pan, cover with water and season well with salt. Bring
