New Potato Salad with Fresh Herbs and Nasturtium Capers
Annabel Hughes Aston is an award-winning chef, organic gardener, forager and writer, who lives with her husband on a farm in the Zambezi Valley, upstream from Victoria Falls in Livingstone, Zambia.
You will need Five-Minute Homemade Mayonaisse for this recipe.
- Servings 4
Ingredients
For the salad
- 550 grams (1¼ pounds) new potatoes, halved or quartered depending on their size
- 100 grams (1 cup) spring onions, finely sliced (save the green ends for garnish)
- 2 tablespoons nasturtium capers, roughly chopped
- 1 tin (55g/2oz) anchovies, roughly chopped
- 1 heaped cup fresh herbs, roughly chopped. I used mint, dill, basil, parsley, chives and thyme
- Optional: Nasturtium/chive flowers for garnish
For the dressing
- Five-Minute Homemade Mayonnaise*
- 125 grams (½ cup) plain yogurt
- Salt & pepper to taste
Preparation
1. Cook the potatoes in salted boiling water, about 10-12 minutes. Watch them carefully: they should be cooked but not breaking apart. Drain in a colander and then run under cold water to cool.
2. Make the Five-Minute Homemade Mayonnaise, mixing in the yogurt, and salt and pepper to taste.
3. Gently combine the mayonnaise with the fresh herbs, reserving a tablespoon of herbs for garnish.
4. Combine the potatoes with the capers and anchovies, and then mix in the herb mayonnaise.
5. Garnish with remaining fresh herbs and green ends of the spring onions.
Annabel Hughes Aston
Annabel Hughes Aston is an award-winning chef, organic gardener, forager and writer, who lives with her husband on a farm in the Zambezi Valley, upstream from Victoria Falls in Livingstone, Zambia. Annabel is an advocate for hyperlocal, plant-forward, sustainable dining. She has spent the past nine years, since moving to Livingstone, developing an organic garden and experimenting with, and fusing, wild and indigenous ingredients with the produce she grows. She uses locally-produced dairy, meat and fish, while the garden, the market, the village and the wilderness make up the mainstay of her pantry: fresh organic garden produce, indigenous heirloom grains and seeds, bush fruits, tree nuts, wild mushrooms, legumes, roots, leaves and more, which she crafts into an ever-changing menu according to the seasons.
Courtesy photo
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