My dream potato salad

Moore says: “Potato salad can be a very sensitive topic. However, this is my book and therefore you can’t judge me for what you’re about to read. I call this my dream potato salad because it involves lots of spring onions, as well as raw mangetout and radishes for crunch. I opt for new potatoes because for me, potato salad season is a peak spring and summer dish, which happens to be new potato season. This is far from a traditional potato salad, so potato sal traditionalists, look away now!

“The question is, should a potato salad be mayo or oil based? The real answer is ackee curry mayo. Ackee’s wonderful smooth and silky texture really lends itself to creamy dressings like this. The curry flavour is perfect as potatoes can really take a lot of flavour. This would be a great salad for a barbecue – please stand your corner on my behalf if anyone challenges you about your potato salad choices.”

Serves 4–6

Prep time 10 minutes

Cook time 20 minutes

Ingredients

750g new potatoes, halved if large
200g mangetout or sugar snap peas, sliced
200g radishes, finely sliced
1 small shallot, finely sliced
1 spring onion, finely sliced

For the ackee curry mayo

200g rinsed and drained ackee
1 garlic clove
1 tablespoon Jamaican curry powder
1 tablespoon olive oil
1 tablespoon white wine vinegar
salt and freshly ground black pepper

Method

Put the potatoes into large saucepan, cover with cold water and add a good amount of salt. This is important as the potato is the star here and needs to be seasoned all the way through. Bring to the boil, then cook until just fork tender – about 15–20 minutes depending on the size of your potatoes.

Once cooked, drain and then scatter across a flat baking sheet to dry out and cool to room temperature.

In a high-speed blender, blend together all the ingredients for the ackee curry mayo until completely smooth.

Combine all the vegetables in a large bowl, add the curry mayo and stir to completely coat. Cover with cling film and refrigerate until ready to serve.

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