Words Harriet Boucher, Images Ashlee Decaires
My grandparents are keen gardeners and have an impressive patch of baby potatoes. Having their home-grown potatoes each Christmas has inspired me to create a variety of dressings to be enjoyed throughout the summer. Not everyone is a gardener though, so these recipes have been based on a 1.5kg box of new potatoes. It’s rare not to see a stash of new potatoes in our pantry, ready to be whipped out for spontaneous BBQs with friends. They are such an easy way to feed a crowd and are an essential summer ingredient.
Olive and Caper Vinaigrette
This is the easiest dressing to make, and the end result is a fresh, zingy potato salad that would pair beautifully alongside summer BBQ lamb or fresh seafood.
⅓ cup apple cider vinegar
½ cup extra virgin olive oil
¼ cup capers
⅓ cup black olives
¼ cup parsley
¼ cup mint
zest and juice of 2 lemons
1 tbsp whole seed mustard
1 tbsp brown sugar
salt and pepper
1.5kg new potatoes
Cut any larger potatoes in half, then place in a large pot of cold salted water. Bring to the boil and cook until tender. Drain and set aside to cool.
Roughly chop the capers, olives, parsley and mint. Place all of the ingredients into a bowl and whisk until well combined. Season with a generous grinding of salt and pepper. Add more sugar or lemon to balance it to your liking.
Once your potatoes have cooled slightly, spoon the dressing over the potatoes and arrange in a serving bowl.
Creamy Egg Dressing with Asparagus and Pancetta
This is my take on a Caesar inspired potato salad. If you don’t like anchovies, simply leave them out! If making this out of asparagus season, replace it with some spring onion or green beans.
1.5kg new potatoes
6 eggs
1 bunch asparagus, sliced on a diagonal into 3–4 pieces
200g pancetta (or bacon)
2 anchovies
1 cup mayo
¼ cup chives or flat leaf parsley, finely chopped
juice of 1 lemon
Cut any larger potatoes in half, then place in a large pot of cold salted water. Bring to the boil and cook until tender. Drain and set aside to cool.
Bring a large pot of water to the boil. Once boiling, gently drop the eggs in and cook for about 7–8 minutes. Using a slotted spoon, remove from the pot into a bowl of ice water and allow to cool before peeling. Peel the eggs and dice, then set aside in a large bowl.
In the same pot of boiling water, blanch your asparagus for 30–60 seconds until just tender. Drain and refresh under ice cold water.
Slice the pancetta into small batons. Heat a frying pan with a drizzle of olive oil and fry the pancetta until golden and crispy and the fat has rendered down. Place onto a plate lined with a paper towel to absorb any excess fat.
Crush the anchovies on a chopping board using the flat part of the knife and smear it along the board to create a paste. Repeat this motion until the anchovies are smooth.
Add the asparagus, pancetta, anchovies, mayo, herbs, and lemon juice into the bowl with the eggs along with a grinding of salt and pepper and give it a gentle stir together. Stir through the cooled potatoes and serve in a large bowl.
Harissa Hollandaise
Hollandaise can be daunting for some, myself included, until I was taught by Ashleigh Brodie. Her recipe is a secret though, so unfortunately this isn’t it! If your hollandaise splits, start again with 2 egg yolks and 1 tbsp of boiling water, slowly pour the split mix back into the blender and hope for the best.
1 Tbsp Peplers Harissa Paste
3 egg yolks
2 tbsp white wine vinegar
¼ tsp Dijon mustard
250g butter
¼ tsp salt
1 bag of baby rocket
1.5kg new potatoes
Cut any larger potatoes in half, then place in a large pot of cold salted water. Bring to the boil and cook until tender. Drain and allow to cool.
Using a food processor, in the smaller bowl if you have one, add the harissa, egg yolks, white wine vinegar and Dijon. Blitz until well combined.
Heat the butter in a pan until it just comes to the boil. Then pour into a jug and allow to settle for a minute.
Slowly and consistently pour the hot butter into the egg mix with the motor running the whole time. Once the butter has been added, you should be left with a silky smooth hollandaise.
Taste and stir in a bit of salt if needed.
Arrange the rocket on a large serving platter. Place the slightly cooled potatoes over the rocket, then drizzle the hollandaise over the potatoes.
Cashew, Lime & Coriander Dressing
This may seem like a bit of an odd dressing to put over potatoes, but don’t knock it till you’ve tried it. Its creamy, fresh and can also be used over a cos, cucumber and radish salad, or on some grilled chicken skewers.
1 cup raw cashew nuts, soaked in ½ cup boiling water for 20+ minutes
¼ cup lime juice
¼ cup olive oil
1 clove garlic
1 tbsp maple syrup
¼ tsp salt
¼ cup water
1½ cups coriander
1 ripe avocado
cracked black pepper
1.5kg new potatoes
Cut any larger potatoes in half, then place in a large pot of cold salted water. Bring to the boil and cook until tender. Drain and allow to cool.Put all the ingredients (including the water the cashews were soaked in) in a high-speed blender and process till smooth.
Stir the cashew dressing through the potatoes and arrange on a platter. Garnish with extra fresh coriander.
