My neighbour is a lovely old boy called Fred. He has a cottage garden and he's always leaving me a basket of homegrown goodies on the wall in exchange for a couple of bottles of Newcastle Brown Ale.
This week I received a couple of handfuls of spuds the size of Jersey Royals (but these are called Arun Pilots, from a century old seeding). Fred's spuds are by far the best potatoes I've ever tried. And I got a bag of delicious broad beans to boot. So what to do with this early summer harvest?
Well maybe I'm being a bit unoriginal here but I felt like combining these ingredients into a potato salad. Mint would have been predictably good but I had none in my garden so I went for lemon thyme flowers which actually added a lovely flavour note.
- 500g of small potatoes (New or Jersey Royals will do)
- 750g of broad beans (unshelled)
- 80g garden peas
- 2 spring onions
- A handful of lemon thyme (you can include flowers if picked from your garden)
- zest from an unwaxed lemon
For the mayonnaise:
- ½ clove garlic, peeled
- sea salt
- freshly ground black pepper
- 1 large free-range egg yolk
- 1 teaspoon Dijon mustard
- 285 ml extra virgin olive oil
- 285 ml olive oil
- lemon juice, to taste
- 1. In a steamer saucepan bring the potatoes to boil in salted water, cook for approximately 12 minutes on a low rolling boil.
- 2. While the potatoes cook shell the beans and peas. Place in a steamer pan and put to one side. Put ontop of the potatoes to steam for the last 2-3 minutes of cooking time.
- 3. Drain the beans first and place straight into a bowl of iced water to rapidly cool. This helps keep them lovely and green. Drain the potatoes next and allow to air cool.
- 4. Now the mayonnaise. First smash the garlic and a teaspoon of sea salt together to a paste. In a large salad bowl place the egg yolk and Dijon mustard in and whisk together. Start to drip feed in your oils bit by bit. Once you've put in about 1/3 of the oils you can increase the amounts until all blended. Add a squeeze of lemon juice, the garlic, salt and a grind of black pepper.
- 5. Add the potatoes to the mayo and gently combine. Add then the beans/peas and gently combine. Finely chop the spring onions and combine. Lastly sprinkle over a little sea salt, lemon zest and a pinch of lemon thyme blossoms.
- Side note: this salad pairs beautifully with fish or grilled chicken.