New season potato salad
We’re entering new potato season, with the very first of the seasons potatoes having their moment to shine on zin’s menu.
Around here Kim has a saying, ‘you don’t roast new season potatoes’. Their sweet, soft taste and texture deserves to be enjoyed with a subtle balance of flavours and a light steaming to perfect waxy texture. It also makes for a great simple and seasonal recipe too of course!
So this month, Chef Charlotte has shared her New Potato Salad recipe straight from the zin food + wine house kitchen, a fresh take on an Australian staple. We’ve even put together a little video for you to follow along with!
Ingredients & Recipe
- New-season potatoes (waxy ones are great!)
- Sorrel
- Celery leaves
- Olive oil
- Greek yoghurt
- Lemon
- Honey
- Dijon Mustard
- Chives
- Pickled onions
Roughly chop 1 cup of sorrel and 1 cup of celery leaves, add to a food processor along with 1 cup of olive oil and a big pinch of salt. Blend until well combined. Strain through a fine-strainer (add some cheese cloth if you don’t have a fine strainer) to create a sorrel oil.
Rinse your food processor then add a cup each of thick Greek yoghurt and your sorrel oil, along with the juice of 2 lemons, 2 tablespoons of honey, 2 tablespoons of Dijon mustard, and season to taste. Blend until combined.
Cut your new season potatoes into chunky pieces, and steam until just soft. Combine these with a good amount of the dressing and garnish with chives and pickled onions. Serve warm with your pick of accompaniments.
