There’s nothing quite like the taste of a true new potato – and we’re in luck. Our friends Dean & Julia Ryan at Lake Janis Farm are now growing new potatoes (possibly the first in WA to do this!) completely spray-free, and they’re absolutely gorgeous. (If you haven’t heard Dean on The Curious Cooks Podcast yet, pop it on while you cook!)
These little spuds are creamy, delicate and so fresh you’ll want to keep their paper-thin skins on — that’s where so much of the goodness lives. This simple recipe celebrates their natural flavour and went down an absolute treat alongside smoky BBQ’d beefburgers. It’s just as lovely with a good steak or juicy roast chicken, too.
New Potato and Beetroot Salad
Serves 4-6 portions as a side
INGREDIENTS
2 x medium beetroot – cooked
1kg new potatoes
4 x hard boiled eggs
few handfuls watercress sprigs
DRESSING
125gm sour cream
1Tbsp wholegrain mustard
1Tbsp lightly packed chopped dill
salt and pepper
2Tbsp water
COOKS NOTES
- Real new potatoes are dug up when their plant is still green, as opposed to when the plant is spent. They are creamy and delicious. If new pots aren’t available, then use your favourite potato variety. The trick is to cook in simmering water so the potatoes don’t get tossed about in the pan inevitably, breaking up. Lake Janis Farm in Pemberton grows delicious chemical-free new potatoes.
- The skin of new potatoes is paper thin so won’t ‘peel’ off as older potato skins may once cut after cooking.
- Do not overcook the potatoes and them risk falling apart, a little undercooked is fine as they will complete cooking on the grill.
- Brownes Dairy sour cream is my recommendation (available at Coles and independent grocery stores).
- Murray River pink salt flakes are my favourite for health and flavour reasons, and I use freshly ground black pepper in my recipes unless stated.
- Try Three Ryans pastured eggs from Manjimup, available at Gilberts.
- I served this with some smoky BBQ’d beefburgers. So delicious!
METHOD1.
- Top and tail the beetroot, leaving the skin on. Place them in a small ovenproof dish and add 2-3 cm of water. Cover tightly with foil and roast at 180°C for 45 to 60 minutes, or until a paring knife slides in easily. Allow to cool, then slip off the skins – they’ll come away effortlessly with a gentle swipe of your thumb.
- Wash potatoes in water and place in medium saucepan. Cover with water and add a couple of good pinches salt. Place lid on pan and bring water to the boil. Turn down to a simmer and cook potatoes for 10-20 minutes, depending on size. When a paring knife slides in easily, they are ready. Drain and cool enough to handle in iced water.
- Pre-heat BBQ or cast-iron grill/pan over medium heat.
- Drain potatoes well and pat excess moisture off with absorbent paper or on a clean tea towel. Cut potatoes in half or quarters, depending on size and place into a large bowl. Pour over 40 to 60ml olive oil and season well with salt. Gently toss to coat.
- Tip potatoes onto hot grill and spread out in single layer. After a few minutes, check to see how fast they are colouring and adjust temperature as needed. Guage when needing turning by flipping a couple of potatoes to see the speed at which they are cooking.
- Meanwhile make dressing by combining all ingredients in a bowl and whisking together.
- Cut hard boiled eggs into wedges.
- Using a mandolin, cut peeled beetroot into 1mm thin slices to cover base of large serving platter. Season with a little salt and pepper.
- Tip half amount of cooked potatoes onto beetroot and dot a few egg wedges randomly over and around potatoes, leaving a ‘frame’ of beetroot showing around the edge of the platter. Drizzle over half the dressing.
- Pile remainder of potatoes and eggs on top. Scatter over watercress sprigs if using and drizzle over remaining dressing. Finish with spare chopped dill and a smattering of salt and pepper.