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Wild Garlic Potato Salad with Japanese Mayonaise

Wild Garlic Potato Salad with Japanese Mayonaise

Wild garlic is so abundant here in Somerset, so much of the woodland in early spring has that unmistakable aroma. The season starts in early March and goes on through to the middle of Spring. It's best early in the season, although the pretty white flowers that emerge later can be eaten too, they are great in salads. Use a sharp knife to cut from the base and choose the brightest, green leaves.

If you've missed the season - we sell Hejgro Wild Garlic Pesto which is a truly delicious jar made in small batches right here on our doorstep.

Wild Garlic can be used in so many different ways to add a subtle garlic flavour to your cooking. Pesto is really good, as is a wild garlic spanish tortilla. I've been told how good our Japanese Kewpie mayonnaise is with a potato salad - adding wild garlic into this mix, well surely we're on to something pretty special.

Sure enough, the Kewpie Japanese Mayo was brilliant in the potato salad, it's just got more oomph than other mayo's and the wild garlic added a beautiful subtle garlic flavour. Yum.

I used the potatoes that came in our weekly Root Connections* veg box, they were a large white skin variety. I left the skin on and chopped them up into medium sized chunks.

Wild Garlic Potato Salad
Serves 4
500g Potatoes, your choice of variety
Large handful of Wild Garlic Leaves, chopped into fine strips
or Hejgro Wild Garlic Pesto to taste
Large knob of butter (optional)
2-3 Spring Onions
A good squeeze of Kewpie Mayonnaise
Salt

1. If using large potatoes, chop them into medium sized chunks. If using new potatoes, leave whole and if necessary, cut into smaller pieces after cooking.

2. Place the potatoes and a good pinch of salt into a pan of cold water and bring to the boil. Simmer for around 8-10 minutes. This time will vary depending on the potatoes that you use and how small you've cut them. You just want to cook them so they are tender.

3. About a minute before your potatoes are cooked, throw in the wild garlic leaves and leave in the water for the last bit of cooking.

4. Drain the potatoes in a sieve, catching all the garlic leaves, then transfer everything to a bowl.

5. Melt a large knob of butter into the hot potatoes and season with salt. Allow to cool slightly, then mix through the spring onions and squeeze in the mayo. I'm not a fan of heavy potato salads, so I prefer to add enough mayo just to coat the potatoes and then finish with a drizzle over the top. It's lovely to eat this warm, but still great eaten cold.

Enjoy! And don't forget to tag us @somerset.foodie (instagram) @SomersetFoodie (facebook) if you make this at home.

Root Connections are an amazing local charity supporting homeless people in Mendip through their community garden. They offer a weekly or fortnightly veg box delivery if you live in the Bath/Frome area. 

 

 



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