Potato and Wild Garlic Salad

Inspired by a classic potato salad with mayo and mustard, this version gets a kick in the pants from our wild garlic pesto that pushes it into the realm of allioli (a godly condiment). If you happen to have chives growing too, sprinkle them on top for an additional allium boost.

If you haven’t checked it out, find the wild garlic pesto recipe here along with useful tips for beginner foragers.

The Recipe - Serves 2

• 1.5kg New potatoes

• 3 tbsp Mayo

• 1tsp Wholegrain mustard

• 3 tbsp Wild garlic pesto

• Salt

Step 1.

Clean and cut any larger potatoes in half. Add them all into a pan of cold water with salt and bring to the boil. Quick tip: if you want to cook a potato and keep its form intact, start it in cold water. If you want to make mash, drop them in boiling water as the rapid temperature change blows out the cells.

Boil for 15-20 minutes and test their softness with a knife. Once cooked, drain and allow to steam for 20 minutes until cool.

Step 2.

Mix the mayo and mustard together in a bowl and add the potatoes. Make sure the whole lot gets a good coating, then plate up and dress with wild garlic pesto.