Smashed new potato and radish salad with aïoli

New potato salad with aïoli

  • serves 8 as a side
  • Easy

Crisp, golden potatoes are paired with fresh radish and zingy aïoli in this summery dish (a great side for your next barbecue)

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Try this new potato salad recipe and check out our classic potato salad here.

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Ingredients

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

AIOLI

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

Method

  • Step 1

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

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

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

  • Step 6

    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.

*This recipe is gluten free according to industry standards*


Check out more new potato recipes here

Fish Tray Bake Recipe with Sea Trout, New Potato and Asparagus

Nutritional Information

  • Kcals 490
  • Fat 41.4g
  • Saturates 10.2g
  • Carbs 22.7g
  • Sugars 5.6g
  • Fibre 4.3g
  • Protein 4.3g
  • Salt 0.3g
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