Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing.
(SERVES 6)
FOR THE DRESSING
70g mixed fresh green herbs (we use parsley, mint, coriander and chives)
1 ½ tbsp white spring miso
1 lemon, juice only
125ml olive oil
1 tbsp white wine vinegar
1 small clove garlic
½ tsp Dijon mustard
2 tsp capers
freshly ground black pepper
FOR THE SALAD
500g baby new potatoes
1 lemon, zest only
1 tbsp capers
2 tbsp chives, roughly chopped
a handful of pea shoots
To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.
Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.
Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.
A more nutritious take on traditional potato salads and allows you to use any combination of your favourite herbs and leaves. If you aren’t able to lay your hands on pea shoots, then a handful of rocket or watercress will work perfectly.
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