Thursday, April 21, 2011

Recipe: New Potato Salad with Wild Garlic

Now, wild garlic- have you ever tried it? If you havent, you MUST, it is fabulous! Now i'm not much of a "forager" per say, not like these chefs that go out picking their own mushrooms and catching their own seafood and things, but wild garlic is very easy to identify and collect. It's not like I could mistake it for something else, and end up ruddy poisoning someone! As you can see with the pictures here, wild garlic leaves are thin, dark green, and the plants have white flowers. The flowers can also be picked and consumed- they look lovely as a garnish! You will know it is wild garlic when you pick it- cause all you need to do is smell it- it has a very pungent garlicky smell! Infact often, when you get large patches of it like this, you can actually smell the wild garlic in the air- it's amazing!

Now, it's hard to make potato salad look pretty- but this dish is soooo tasty- and healthier than your adverage potato salad too, cause it uses yoghurt instead of mayonaiise (cause I aint a big fan of mayo). Wild garlic is seasonal to the UK in April/ early May, and can mostly be found in wooded or shady areas. It aint around for much longer now, so get out there and start picking!

New Potato Salad with Wild Garlic (serves 2 as a side dish) if you pick the wild garlic yourself, 48p per serving!

1 heaped tsp smooth Dijon mustard
1 tsp honey
1 tbsp white wine vinegar
2 tbsp walnut oil
Pinch of sugar, salt and pepper
4 tbsp Greek yoghurt
6 wild garlic leaves, finely chopped
500g cooked (cold!) new potatoes, quartered

1. In a mixing bowl, whisk together the mustard, honey, vinegar, oil, salt, pepper and pinch of sugar, until it emulsifies (just like how you would normally make vinaigrette).
2. Mix the Greek yoghurt and wild garlic into the other ingredients until well combined. Mix the potatoes into the finished sauce (not too vigorously! You don’t want to mash the potatoes!).
3. Season to taste and serve!

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