We Irish love our potatoes and these new season “babies” with their fine papery skin and perfect petit size are top of the podium for me. Served with a drizzle of olive oil or fried on the pan with spring onions, or my personal favourite – sea salt, a dusting of crushed peppercorn and lashings of melted butter. You‘ll definitely pack away a few of these when you get started!
Forget stodgy mayonnaise, these baby potatoes deserve better – when it comes to salads a good glug of the best extra virgin olive oil that you can source wins hands down for me. I purchase mine from the lovely ‘Lino’ at my local farmers market in Leopardstown. Check out Azienda Agricola “Colletta”. After the oil dressing, start creating your own combinations – think flavour, texture, colour! The salty capers in this salad give it a really good punch and you already know “potatoes love bacon”. Peppery watercress completes this dish, along with the little quail eggs dotted through the salad like jewels of sunshine.
As communion season is upon us, I plan to share with you over the next few weeks some funky, tasty and speedy salads, using only the best of seasonal ingredients. Let’s celebrate spring and its abundance of goodness and, with summer on it’s way, let salads take centre stage.