SPRING POTATO SALAD

Potato Salad:

• 16 Baby Potatoes (red & white)
• 4 Baby Radishes
• 300g Fresh Peas
• 5 Pickled Baby Onions (see recipe below)
• Foraged Wild Herbs (Fat Hen, Wood Sorrel, Wild Rocket) – As needed
• Port Mahon Vegan Mayonnaise – For garnish

Pickled Onions:

• 500g Baby Pickling Onions, sliced into 5mm rounds.
• 600ml White Wine Vinegar
• 500ml Water
• 600g Caster Sugar
• 4 Red Cabbage Leaves
• 10 Peppercorns

1. Steam or boil the baby potatoes for about 14 minutes, or until tender. Refresh them in ice water.

2. Heat a drizzle of olive oil in a hot pan. Add the radishes, leaving the tops on, and fry until golden. Season with salt and pepper.

3. Blanch the peas in boiling water for 3 minutes, then refresh them in ice water. Once cool, peel and pick the peas.

4. Drain the pickled baby onions, setting them aside for assembly.

5. Arrange the potatoes, radishes, peas, pickled onions, and wild herbs in a bowl. Dot the Port Mahon Vegan Mayonnaise around the ingredients. Note: Do not toss the ingredients with the mayonnaise; it should be used as a garnish.

To make the Pickled Onions:

1. Place the baby onions and cabbage leaves in a heatproof container.

2. In a saucepan, bring the water, white wine vinegar, peppercorns and sugar to a boil.

3. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. Cover the container and allow the onions to pickle until they reach the desired flavour.