• Prep: 15 mins
  • Cook: 45 mins
  • Servings: 4

CRUSHED BABY POTATO SALAD WITH AIOLI & RADISH

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Ingredients

  • 750g Nanna Tate Baby Potatoes
  • 50g salted butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp yellow mustard seeds, lightly crushed
  • 2 tsp coriander seeds, lightly crushed
  • 1 tsp Dijon mustard
  • 1 lemon, juiced
  • 150g radishes, thinly sliced
  • 1 tbsp dill, roughly chopped
  • 1 tbsp olive oil
For the Aioli
  • 2 egg yolks
  • 4 cloves garlic, crushed
  • 1 lemon, juiced
  • 1 tsp Dijon mustard
  • 275ml olive oil

Let’s get cooking!

  • Step 1 of 4

    BOIL YOUR TATES

    Wash the potatoes (no need to peel) then boil in salted water for 15 – 20 minutes until tender. Drain and allow to cool.

  • Step 2 of 4

    BUTTER DRESSING

    In a heavy-based frying pan melt the butter until just foaming then fry the onion and garlic gently for 10 minutes until translucent. Add the mustard and coriander seeds and cook for 3 minutes until fragrant. Tip into a bowl then add the Dijon mustard and lemon juice and mix well.

  • Step 3 of 4

    AIOLI!

    In a jug add all ingredients except the olive oil, keeping the egg yolks whole, then gently layer the olive oil over the mix. Place a stick blender over the yolks then gently mix and pull up to create your aioli.

    Great served as part of a BBQ spread, or with grilled meats and salad.

  • Step 4 of 4

    CRUSH, FRY & FINISH

    Once the potatoes have cooled, slightly crush using a flat surface. Heat a heavy-based frying pan over a medium high heat, add the olive oil and fry the crushed potatoes on both sides until crispy. Toss in the butter mix and stir through.

    Tip out onto a serving platter layered on top of the aioli and sprinkle with the radish and dill to finish.

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