I saw a recipe similar to this somewhere – not sure where or when – but I had jotted down some notes and had it sitting in the back of my brain, so when I found I had a lovely bunch of radishes and some
gorgeous new potatoes it seemed the time to make it.
I think what caught my eye at first was the light cooking of the
radishes – not something I had done before, but it worked really well and is something I would do again.
Also steaming the potatoes, rather than boiling, meant they held their shape – I think this would be lovely made with the tiniest of new potatoes, so they didn’t need cutting.
Warm Potato, Pea & Radish Salad
Unfortunately, fresh peas aren’t in-season yet, so I used frozen, but there should be a few weeks shortly when new potatoes and fresh peas will both be available and I think this salad would be even more special using fresh peas.
500g small new potatoes, scrubbed
4 green onions, white parts only finely sliced
2 cups frozen or fresh, shelled peas
¼ cup water
1 bunch (about 6) radishes
2 tbsp finely chopped fresh parsley or mint, or a mixture of the two
sea salt and black pepper
1 Cut potatoes into bite-sized pieces, if necessary. Pour about 2.5 cm water into a large saucepan and bring to the boil. Place
potatoes in a steamer that fits snuggly into the saucepan, cover and cook for 15-20 minutes or until potatoes are just tender. Remove steamer from saucepan, discard water and keep potatoes warm.
2 Heat a large frying pan over a medium heat. Add a little oil and swirl to coat the base. Add green onions and cook, stirring, for 1-2 minutes or until onions soften.
3 Add peas and water, cover and cook, stirring occasionally, for 4-5 minutes or until peas are just cooked. Add radishes and a knob of butter, toss and cook for 2-3 minutes longer – the radishes should be heated through, but still retain some crunchiness.
4 Add potatoes, herbs and another knob of butter to pan and toss to combine. Season to taste with freshly ground salt and black pepper. Serve warm or at room temperature.
Happy cooking and eating.
Recipe by Rachel Blackmore
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