New potato salad with aïoli

Ingredients

• baby new potatoes 1kg
• salted butter 80g
• onion 1 large, finely chopped
• garlic 2 cloves, crushed
• yellow mustard seeds 1 tsp, lightly crushed
• coriander seeds 2 tsp, lightly crushed
• Dijon mustard 1 tsp
• lemon 1, jucied
• radishes 200g, thinly sliced
• dill a bunch, roughly torn
• egg yolks 2
• garlic 2 large cloves, crushed
• lemon 2, juiced
• olive oil 250ml, plus extra for frying

Method

• Step 1

  Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. Drain and cool.

  Step 2

  Cook the butter and onion in a large frying pan for 5 minutes or until turning translucent. Add the garlic and fry for another 5 minutes. Add the mustard seeds and coriander seeds, and fry until starting to smell fragrant. Add the dijon mustard and juice of 1 lemon and mix. Transfer to a bowl.

  Step 3

  Tip the cooled potatoes onto a clean worksurface and use the flat side of a knife to lightly squash each one. Fry the potatoes in a little more oil in a large non-stick frying pan for 10-15 minutes or until starting to crisp up. Tip onto kitchen paper to drain.

  Step 4

  In the meantime, make the aïoli. Put the egg yolks, garlic, lemon juice and plenty of seasoning in a small blender, and whizz until smooth. Slowly drizzle in the olive oil while still blending on a low speed, until it emulsifies, thickens and is smooth.

  Step 5

  Put the crispy smashed potatoes into a bowl and mix in most of the onion butter and sliced radishes.

  Step 6

  Spread the aïoli across a platter and pile the potatoes on top. Finish with a drizzle of the remaining butter and lots of fresh dill.

Nutritional data

• kcals 490
• fat 41.4g
• saturates 10.2g
• carbs 22.7g
• sugars 5.6g
• fibre 4.3g
• protein 4.3g
• salt 0.3g