Organic Salad potatoes
With tender skins and waxy, delicately flavoured flesh, these little spuds are spot on for salads.
Salad potatoes Grown by Andy Hayllor at Ashburton, Devon
About
With tender skins and waxy, delicately flavoured flesh, these little slow-grown spuds are spot on for salads. Boil and anoint with melting butter, a scrunch of salt and fresh shredded mint. Or mix with creamy mayonnaise, chives and onions – adding bacon, smoked fish or boiled eggs to make it a substantial meal.
Country of origin
Produced in- The UK
UK Seasonality
The best potatoes I've ever eaten
How to prepare
When you tire of buttery, minty potatoes (if that’s even possible), branch out. Eat boiled potatoes in a classic mayonnaise and chive salad. Or toss with a bouquet of seasonal veg – in spring, try broad beans, artichoke hearts and wet garlic. Salad potatoes also roast well, especially with a few sprigs of rosemary and cloves of garlic.
Storage
Delivered from our farm, so wash before cooking. Try to eat new potatoes as soon as possible, they don't store as long as maincrop varieties.
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Grown by Andy Hayllor, Ashburton, Devon
As a founder member of the South Devon Organic Producers co-operative, Andy Hayllor supplies Riverford with brilliant organic vegetables.
Salad potatoes recipes
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Sweetcorn hash with soft-boiled egg
Serves: 2 Total time: 30 min
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Potato, radish and chervil warm salad
Serves: 4 Total time: 35 min
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Poached chicken salad with watercress, potatoes, cucumber and herbs
Serves: 2 Total time: 30 min
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Asparagus, spinach & lentil salad with hazelnuts & Wootton white
Serves: 2 Total time: 40 min
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Patatas bravas with smoky onion relish
Serves: 4 Total time: 2h 10 min
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Chicken, sorrel and potato stew with French beans and mustard
Serves: 2 Total time: 35 min