Fhior Garden Cafe at the Secret Herb Garden in Edinburgh grows many of its ingredients on site and chef Hazel Powell loves to create seasonal dishes with vegetables picked fresh from the garden.
She says: “Our head gardener Euan McIntyre grows some really beautiful varieties of potato at The Secret Herb garden. The pink fir apple potato lends itself well to this light and fresh salad, paired here with lovage and mint. Enjoy with lamb or oily fish, or add a variety of green leaves for a simple lunch.”
INGREDIENTS
1kg Pink fir apple potatoes
200g crème fraîche
Juice and zest of 1 unwaxed lemon
1 tsp nonpareil capers (or larger capers finely chopped)
A splash of good rapeseed or extra virgin olive oil
A handful each of mint and lovage, leaves only
A generous pinch of flaky sea salt
METHOD
Boil the potatoes in well-salted water until tender, drain well, cool and slice them in half.
Finely chop the mint and lovage, add half to the potatoes and reserve half for the top.
Add the crème fraiche, lemon zest and juice, a good splash of oil and season to taste.
Top with the rest of the herbs and enjoy.
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